Braised Escarole with Kalamata Olives

Escarole’s inherently bitter flavor pairs well with salt, citrus, and vinegar flavors. Here’s a delicious recipe that packs all three onto one healthy plate!

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You’ll need:

  • 1 large or 2 medium heads of escarole, roughly chopped, then thoroughly washed.
  • 3 – 4 cloves garlic
  • 2 tbsp cooking oil (avocado or grapeseed)
  • 3/4 cup pitted kalamata olives, sliced
  • 1 tbsp anchovy paste or a couple anchovies, mashed
  • 1/4 cup fresh parsley, finely chopped
  • crushed red pepper, to taste
  • lemon juice, just a splash
  • 2 tbsp extra virgin olive oil

Simple Steps:

  1. .Bring the cooking oil to low heat in a large pan. Add the garlic and cook for 2-3 minutes.
  1. Toss in the escarole, olives, and anchovies. Cook for about 5 minutes until escarole is fully wilted (till it can’t wilt no more).
  2. Add the crushed red pepper and parsley and cook an additional 2 minutes.
  3. Drizzle with extra virgin olive oil and splash with lemon juice.
  4. Serve and Enjoy!

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