Description

Sautéed escarole with Gaeta olives in garlic & oil

Ingredients

• 1  Each Escarole, medium head
1
• 2  Each Garlic Cloves, sliced
2
• 2  Fluid ounce(s) Olive Oil
3
• 1  Pinch Salt
4
• 1  Pinch Pepper
5
• 1  Pinch Red Pepper Flakes
6
• 6  Each Gaeta Olives, pitted
7
• 1/4  Cup(s) Chicken Stock
8

Directions

1. Cut the head off escarole, then cut it in half and submerge in water to clean
2. Cut into 2" pieces
3. Bring olive oil to high heat and add garlic
4. When the garlic starts to turn light brown, add escarole, chicken stock, salt, pepper and red pepper flakes
5. Add olives and let simmer for about two minutes