A mixture of spinach, escarole and chard is simmered to tenderness in a little olive oil and the water that clings to the leaves of the greens as they go into the pan. The olives fill and plump during the cooking and season the greens, which melt into a tender heap.
- 6 cups mixed young spinach, escarole, and chard leaves
- 2 tablespoons extra-virgin olive oil
- 1 clove garlic, minced
- 8 to 10 oil-cured black olives
Rinse all the greens well and remove any coarse stems. Place the leaves in a bowl of cold water.
In a large, deep skillet, warm the olive oil over medium heat. Add the garlic and saute for a minute or two. Remove the dripping greens from the water (do not dry), and pack them into the skillet. They will seem almost not to fit. Place a cover on the skillet and cook, sliding the pan back and forth over the heat. After a minute or two, remove the cover and toss the greens. Add the olives. Return the cover and continue to cook, stirring the greens and olives, until the greens are thoroughly limp and tender, another 3 or 4 minutes. Serve hot.
Recipe reprinted by permission of Chronicle. All rights reserved.
nutrition information per serving
92 calories; 9g total fat; 0mg cholesterol; 99mg sodium; 3g carbohydrates; 2g fiber; 1g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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