Italian Escarole with Olives and Capers
This easy recipe for Escarole with Olives and Capers is a mouthwatering side dish inspired from my vacation on the Italian Amalfi coast. It's naturally vegan, gluten free and totally delicious!
Servings: 4 servings
Calories: 214kcal
Ingredients
- kosher salt
- 2 lbs escarole 1 very large head or 2 smaller
- ⅓ cup good quality extra virgin olive oil
- 3 cloves garlic smashed
- pinch of red chili flakes
- 2 tablespoons capers drained and rinsed
- ¼ cup oil cured black olives or your favorite black olives, pitted
Instructions
- Bring a large pot of water up to a boil and season generously with salt.
- Clean the escarole, remove the core, then cut into chunks. Drop it into the boiling water and cook for 2 minutes. Drain in a colander and press out as much liquid as you can.
- Heat the olive oil in a large saute pan over medium heat. Add the garlic and red chili flakes, then saute until the garlic starts to turn light golden brown, about 2 minutes. Remove the garlic if you want (I always leave it in), then add the escarole and toss around to coat.
- Add the capers and olives, then continue tossing until everything is mixed in and warmed through. Taste and add salt if needed. Serve immediately.
Nutrition
Calories: 214kcal | Carbohydrates: 9g | Protein: 3g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Sodium: 293mg | Potassium: 726mg | Fiber: 7g | Sugar: 1g | Vitamin A: 4954IU | Vitamin C: 16mg | Calcium: 128mg | Iron: 2mg
