ABOUT THE RECIPE:
I adore the taste of spicy escarole combined with zippy Kalamata olives. Escarole with Kalamata Olives is a tasty side that holds its own served with just about anything.
Makes 4 servings
1 large bunch escarole, washed and coarsely chopped
1 cup pitted Kalamata olives
3 small cloves garlic, minced
2 tablespoons water, plus more as needed
1⁄8 teaspoon crushed red pepper flakes
1 tablespoon freshly squeezed lemon juice
Put the escarole, olives, garlic, water and pepper flakes in a large skillet. Cover and cook over medium-low heat for 10 minutes, stirring frequently. If the skillet becomes dry, add water, 2 tablespoons at a time, to keep the escarole from sticking. Add the lemon juice, cover and cook 4 to 6 minutes, or until the escarole is wilted and olives are heated through.