Grilled leafy greens with a smoky charred flavor.
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Nutrition per Serving
Ingredients
Estimated total cost: €3.12 · €0.78/serving
- Original text: 1 head escarole, outer leaves removed and saved, thoroughly washedEst. price €1.20–€2.50
- Original text: Extra-virgin olive oilEst. price €0.10–€0.30
- Original text: Coarse saltEst. price €0.02–€0.05
- Original text: 1/2 cup pitted, crushed green olivesEst. price €1.80–€3.00
Steps
- 1Prepare your grill for cooking. When using charcoal, aim for a moderately hot fire by ensuring the coals are halfway through burning. For gas grills, set the heat to medium, and for indoor grill pans, heat them over medium-low heat.
- 2Begin by drying the escarole by shaking off any excess moisture. Then, slice the escarole lengthwise into 4 wedges through the core. Drizzle each wedge generously with approximately 1 1/2 tablespoons of olive oil and season them liberally with salt. Grill the wedges, ensuring to flip them only once, until they are slightly wilted and have charred spots, which should take around a total of 10 minutes.
Cultural note
Grilled leafy greens have a long history in Mediterranean cuisine, where olive oil and greens are staple ingredients. This dish showcases the simplicity and freshness of ingredients commonly used in Mediterranean cooking.
Seasonal note
Leafy greens like escarole are best in the cooler months of fall and spring when they are more tender and flavorful. Grilling the greens adds a smoky element, making it a great dish for summer BBQs.
Health note
This dish is a nutritious choice as it is low in calories and high in fiber, vitamins A, C, and K. The olive oil provides heart-healthy fats, while the greens offer antioxidants and anti-inflammatory properties.
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