Side Dishescoleycooks5.0
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!
👥 4 Servings⏱️ Prep & Cook: 20 min⏳ Prep: 5 min🔥 Cook: 15 min👤 Nicole Gaffney📖 coleycooks
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
- colander
- pan
📝 Preparation Steps
1
Bring a large pot of water up to a boil and season generously with salt.
2
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.
escarole (1 very large head or 2 smaller)2 lbs
3
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.
garlic (smashed)3 clovesescarole (1 very large head or 2 smaller)2 lbs
4
Add the capers and olives, then continue tossing until everything is mixed in and warmed through. Taste and add salt if needed. Serve immediately.
capers (drained and rinsed)2 tablespoons
Nutrition Facts
calories
214 kcal
fat Content
20 g
serving Size
1 serving
fiber Content
7 g
sugar Content
1 g
sodium Content
293 mg
protein Content
3 g
carbohydrate Content
9 g
saturated Fat Content
3 g
unsaturated Fat Content
16 g
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