4 1/2 lb (2 kg) escarole
4 cloves garlic
1 stock cube
24 large black Greek olives, stoned
4 tbsp extra-virgin olive oil
salt and black peppercorns
4 cloves garlic
1 stock cube
24 large black Greek olives, stoned
4 tbsp extra-virgin olive oil
salt and black peppercorns
method
1. Prepare the escarole: wash the leaves very thoroughly, do not shake off the water clinging to them, place straight in a very large saucepan containing 18 fl oz (500 ml) water, 8 black peppercorns and the crumbled stock cube. If there are too many leaves to fit in, add them as soon as the first batch has wilted and made room for them.
2. Cover tightly and simmer gently for 50 minutes once the water has come to the boil, adding any remaining leaves as soon as possible. Stir at intervals, turning the leaves.
3. When this cooking time is up, add the oil, the olives and a little salt. Cover again and continue cooking for a further 10 minutes.
4. Add a little more salt if wished, stir and cook uncovered for a final 15 minutes.
2. Cover tightly and simmer gently for 50 minutes once the water has come to the boil, adding any remaining leaves as soon as possible. Stir at intervals, turning the leaves.
3. When this cooking time is up, add the oil, the olives and a little salt. Cover again and continue cooking for a further 10 minutes.
4. Add a little more salt if wished, stir and cook uncovered for a final 15 minutes.
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