Braised Escarole with Olives and Parmesan Cheese
reprinted with permission from “Ten Dollar Dinners” by Melissa d’Arabian
1/2 cup pitted kalamata olives
2 tablespoons olive oil
3 garlic cloves, finely minced or pressed through a garlic press
1⁄8 teaspoon crushed red pepper flakes
1 head escarole, sliced crosswise into 1/2-inch strips
1/2 cup chicken broth or water
Zest and juice of 1 lemon, plus 1 lemon sliced into wedges for serving
3 tablespoons grated Parmesan cheese
1. Place the olives on a cutting board, smash with the side of a knife, and then roughly chop. Set aside. Heat the olive oil in a large, deep skillet over medium heat. Add the garlic and red pepper flakes and cook, stirring often, until the garlic is fragrant, about 1 minute. Add the olives and escarole and cook, stirring often, until the escarole starts to wilt, 2 to 3 minutes.
2. Stir in the broth and lemon zest and juice, and cover. Reduce the heat to low and cook until the escarole is tender, about 10 minutes. Remove the lid, raise the heat to high, and simmer the escarole until the liquid in the pan is reduced by one quarter, 1 to 2 minutes. Serve warm sprinkled with Parmesan and with a lemon wedge on the side.
For one serving = 122 calories, 10.3 g fat, 5.6 g carbohydrates, 0 g sugar, 3.8 g protein, 4.5 g fiber, 327 mg sodium, 3 Points+
Points values are calculated by Snack Girl and are provided for information only. See all Snack Girl Recipes