Ingredients:
1 bunch of fresh escarole (each leaf separated from the bunch and washed thoroughly)
2 cloves of garlic (chopped)
salt
pepper
extra virgin olive oil
pitted kalamata olives (chopped- use as many as desired. If there is leftover juice from the olives at the bottom of the container, add some to the pan for extra flavor!)
white wine (optional)
Directions:
In a pan, saute oil, garlic, and olives over medium heat for 1-2 minutes. Add leaves of escarole. With tongs, keep rotating and stirring ingredients in the pan. At first, the pan might appear to be overflowing with this vegetable, but it will quickly cook down, fitting into the pan. Add salt, pepper (both to taste), and a splash or two of white wine (optional) and continue cooking until the whitish part of the vegetable is soft. This will only take a few minutes.
Escarole is a great side dish, as it is high in folic acid, fiber, vitamin A, and vitamin K!
Make it into a dinner by adding the escarole over penne!
Fun fact: Escarole is also known as broad leaf endive
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