Sauteed Mixed Greens with Olives and Ricotta Salata Recipe

Name: Sauteed Mixed Greens with Olives and Ricotta Salata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 tablespoons extra-virgin olive oil; 2 tablespoons pine nuts; 4 garlic cloves, thinly sliced; 1 pound kalelarge stems discarded, leaves rinsed and cut into 1-inch pieces; Salt; 1 head of escarole (about 1 pound), cored and cut into 3-inch pieces; 1 pound spinach, stemmed; 1/4 cup pitted Calamata olives, coarsely chopped; 1 tablespoon drained capers; Freshly ground pepper; 3 ounces ricotta salata or feta cheese, cut into small dice (3/4 cup); 1 tablespoon fresh lemon juice

Servings: persons

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

1
Heat 3 tablespoons of the olive oil in a very large skillet.
2
Add the pine nuts and cook over moderate heat, stirring, until golden, about 3 minutes.
3
Add the garlic and cook until golden, about 2 minutes longer.
4
Add the kale and season with salt.
5
Cook over low heat, stirring often, until softened, about 10 minutes.
6
Add the escarole, season with salt and cook, stirring often, until just tender, about 5 minutes longer.
7
Stir in the spinach and cook until wilted, about 3 minutes.
8
Stir in the remaining 2 tablespoons of olive oil, the olives and capers and season with salt and pepper.
9
Fold in the ricotta salata, add the lemon juice and serve.

485

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 5 tablespoons extra-virgin olive oil, 2 tablespoons pine nuts, 4 garlic cloves, thinly sliced, 1 pound kalelarge stems discarded, leaves rinsed and cut into 1-inch pieces, and more.

Yes, Sauteed Mixed Greens with Olives and Ricotta Salata falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sauteed Mixed Greens with Olives and Ricotta Salata

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