Escarole is a cabbage; it can have a bitter taste and can be difficult to digest. I often need to remove bitters from vegetables before I can eat them; otherwise I find the flavor of some greens to intense. Removing bitters requires boiling, not steaming. I simmer the escarole in boiling water just long enough to remove bitters but also short enough so the vegetable retains some of its bright green chlorophyll.
Yields 2-3 servings
1 head of Escarole
½ cup of chopped Onion
1-2 chopped Garlic cloves
2 teaspoons Olive Oil
10-12 pitted Kalamata or Gaeta Olives
(optional) Crushed Red Pepper
Salt & Pepper to taste
Chop the onion and garlic, place aside. Pit the olives and cut along the length, in thirds or quarters, place aside.
Pick over the escarole head, clean and roughly chop so the leaves will be a manageable size to eat. Bring a pot of water to boil. Just before it boils add a scant 1/8 teaspoon of salt to the water. Once boiling, add the escarole. Reduce heat to simmer. Simmer for about 5 minutes. Promptly drain.
Sauté onion, followed by garlic and a bit of crushed red pepper. Sauté on medium low until the onions are translucent.
Add the escarole. I use tongs and I toss the escarole about in the pan. Then toss in the olives and completely combine the ingredients. Add salt and pepper to taste.
Serve.
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