Ingredients
1 tablespoon extra-virgin olive oil
2 garlic cloves, thinly sliced
1/4 cup pitted Kalamata olives, halved
1 pint grape or cherry tomatoes, halved
1 large head escarole, trimmed and torn into bite-size pieces
Coarse salt and ground pepper
2 to 3 teaspoons red-wine vinegar
Preparation
In a large skillet, heat oil over medium-high. Add garlic, olives, and tomatoes; cook until tomatoes are soft, about 2 minutes; transfer to a plate. Add escarole to skillet and cook, stirring occasionally, until escarole is wilted, about 3 minutes. Season with salt and pepper, return olive mixture to skillet, and stir in vinegar to taste. Serve immediately.
