Warm escarole with chickpeas, olives and toasted bread

Ingredients

For 1 serving

• Escarole250 g
• Cooked chickpeas150 g
• Black olives6
• Capers5 g
• Bread50 g
• Extra virgin olive oil10 g
• Garlic1 clove
• Saltto taste

Contains: gluten,

In season: October – March

Method

1. Wash the escarole leaf by leaf to remove any soil, drain it and cut it into large pieces.
2. Heat the oil with the crushed garlic clove in a wide frying pan over a medium heat for a minute, until fragrant; add the escarole, cover and braise for 8 minutes, stirring now and then, until wilted and tender.
3. Add the drained chickpeas, black olives and rinsed capers and cook uncovered for another 5 minutes, until the liquid has almost evaporated. Taste and salt only if needed, as olives and capers are already salty; remove the garlic.
4. Meanwhile toast the bread in a toaster or frying pan for 2–3 minutes, until golden and crisp.
5. Serve the escarole warm with the toast.