4-6 anchovies packed in olive oil
2-3 cloves of garlic
1/2 cup or more Kalamata Olives, pitted and roughly chopped
Dry white wine/red wine/stock or a mixture
Extra Virgin Olive Oil
Salt, Pepper, Red Pepper
Lemon and Parmesan (optional)
1. Tear escarole from head and rinse thoroughly.
2. Sautée 3-6 anchovies with extra virgin olive oil until anchovies begin to melt. Omit this step if desired.
3. Add sliced or chopped garlic and sautée until fragrant.
5. Add roughly chopped kalamata olives and sautée until fragrant.
4. Add escarole and season with salt, pepper and crushed red pepper.
5. Add 1/2 a cup or more of dry white wine, dry red wine, stock or a mixture of the two. Cook greens on low until soft.
6. Finish with a squeeze of lemon or Parmesan cheese and serve.
Alternate: Serve as bruschetta with grilled bread. Substitute cannellini beans for olives and serve with short pasta.
1. Tear escarole from head and rinse thoroughly.
2. Sautée 3-6 anchovies with extra virgin olive oil until anchovies begin to melt. Omit this step if desired.
3. Add sliced or chopped garlic and sautée until fragrant.
5. Add roughly chopped kalamata olives and sautée until fragrant.
4. Add escarole and season with salt, pepper and crushed red pepper.
5. Add 1/2 a cup or more of dry white wine, dry red wine, stock or a mixture of the two. Cook greens on low until soft.
6. Finish with a squeeze of lemon or Parmesan cheese and serve.
Alternate: Serve as bruschetta with grilled bread. Substitute cannellini beans for olives and serve with short pasta.
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