Sautéed Mixed Greens with Olives and Ricotta Salata

Ingredients

  1. 5 tablespoons extra-virgin olive oil
  2. 2 tablespoons pine nuts
  3. 4 garlic cloves, thinly sliced
  4. 1 pound kalelarge stems discarded, leaves rinsed and cut into 1-inch pieces
  5. Salt
  6. 1 head of escarole (about 1 pound), cored and cut into 3-inch pieces
  7. 1 pound spinach, stemmed
  8. 1/4 cup pitted Calamata olives, coarsely chopped
  9. 1 tablespoon drained capers
  10. Freshly ground pepper
  11. 3 ounces ricotta salata or feta cheese, cut into small dice (3/4 cup)
  12. 1 tablespoon fresh lemon juice

Description

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