iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Coffee-Rubbed Steak

Ingredients:
2 tablespoons ancho chile powder
2 tablespoons finely ground coffee beans
5 teaspoons dark brown sugar
1 tablespoon hot smoked Spanish paprika
1 1/2 teaspoons dried oregano
1 1/2 teaspoons freshly ground black pepper
1 1/2 teaspoons ground coriander
1 1/2 teaspoons mustard powder
1 teaspoon chile de árbol powder or 3/4 teaspoon finely ground red pepper flakes
1 teaspoon ground ginger
1 tablespoon kosher salt, plus more
2 16-ounce boneless New York strip steaks (about 1 inch thick)
2 tablespoons vegetable oil

Instructions:
Mix ancho chile powder, ground coffee, brown sugar, paprika, dried oregano, pepper, coriander, mustard, chile de árbol powder, ginger, and 1 Tbsp. salt in a small bowl.
Season steaks with salt, then coat with 5 tsp. spice rub per steak (save any extra rub for your next steak). Place on a wire rack set inside a rimmed baking sheet and chill uncovered 3–6 hours.
Let steaks sit 1 hour to come to room temperature, which will help them cook quickly and more evenly.
Preheat oven to 400°F. Heat oil in a large skillet over medium-high. Cook steaks 2 minutes or so on each side to create a nice crust. Transfer skillet to oven; cook steaks until an instant-read thermometer inserted into the thickest part registers 120°F for medium-rare, about 5 minutes. Transfer steaks to a cutting board; let rest 10 minutes. Slice 1/2-inch thick.
3-Ingredient Cacio e Pepe (Pasta With Cheese and Pepper)

Ingredients:
2 1/2 cups finely grated Pecorino Romano (about 9 ounces), plus more for serving
2 tablespoons freshly ground black pepper, plus more for serving
2 tablespoons extra-virgin olive oil
1 pound spaghetti
Kosher salt

Instructions:
Combine 2 1/2 cups cheese and 2 Tbsp. pepper in a large bowl; add oil and 3/4 cup cold water and mash with a fork to make a thick paste. Spread paste evenly in bowl.
Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Using tongs, transfer pasta to bowl with cheese mixture; reserve pasta cooking liquid in pot. Stir pasta vigorously to coat with sauce, adding pasta cooking liquid to thin if necessary, until sauce clings to pasta and is creamy but not watery.
Divide pasta among plates and top with additional cheese and pepper. Serve immediately.
Braised Lamb Shanks With Fish Sauce

Ingredients:
12 garlic cloves, 6 smashed, 6 finely chopped
4 (16-ounce) lamb shanks, excess fat and silver skin trimmed
1/2 cup fish sauce, divided; plus more for serving (optional)
1/4 cup vegetable oil
5 medium shallots, thinly sliced
2 tablespoons finely chopped cilantro stems
6 dried bird chiles
4 kaffir lime leaves or 2 teaspoons finely grated lime zest
2 bay leaves
4 cups homemade chicken stock or low-sodium chicken broth
2 large fennel bulbs, quartered
8 ounces small carrots, scrubbed, or larger carrots, scrubbed, cut into 3-inch pieces
1 cup cilantro
Thai or sweet basil
and/or celery leaves
divided

Instructions:
Place smashed garlic in a resealable plastic bag along with lamb shanks and 1/4 cup fish sauce. Seal bag, pressing out air. Turn lamb shanks to coat and chill at least 4 hours and up to 1 day.
Let lamb sit at room temperature 1 hour.
Preheat oven to 300°F. Heat oil in a large Dutch oven or other heavy pot over medium-high. Remove lamb shanks from bag and add to pot; discard marinade. Cook shanks, turning occasionally, until browned evenly on all sides, 14–18 minutes. Transfer to a large plate.
Reduce heat to medium and cook shallots, cilantro stems, and finely chopped garlic in the same pot, stirring often and scraping up browned bits from the bottom, until shallots are golden, 5–7 minutes. Add chiles, kaffir lime leaves, bay leaves, stock, and 1/4 cup fish sauce, and stir, scraping up any remaining stuck-on bits from bottom of pot. Bring to a simmer, return lamb to pot, and cover. Transfer to oven and braise until meat is pulling away from bones but not quite fork-tender, 50–60 minutes.
Turn shanks and add fennel and carrots to pot, submerging in liquid. Cover and braise until meat is very tender and nearly falling off the bone, 40–50 minutes. Let rest 15–20 minutes before serving.
Serve lamb shanks with fennel and carrots and some braising liquid (for a thicker sauce, simmer the braising liquid until it reduces slightly), topped with cilantro, basil, and/or celery leaves, and seasoned with a few more drops of fish sauce if desired.
Lamb and vegetables can be braised 2 days ahead. Let cool; cover and chill. Reheat over low before topping with herbs and more fish sauce.
Elvis-Inspired Peanut Butter Banana Waffles

Ingredients:
2 bananas, 1/4 cup all-natural peanut butter, 2 large eggs, 1 teaspoon pure vanilla extact, 1 3/4 cups unsweetened almond milk, 2 cups all-purpose flour, 2 tablespoons brown sugar, 2 teaspoons baking soda, 1/2 teaspoon kosher salt, Olive oil spray

Instructions:
Preheat a waffle maker. Preheat the oven to 200˚F
In a medium bowl, use the back of a fork to smash the bananas with the peanut butter. Add the eggs, vanilla, and almond milk and whisk to combine. Set aside.
In a large bowl, combine the flour, brown sugar, baking soda, and salt. Fold the wet mixture into the dry mixture and mix until just combined.
Spray the waffle maker with olive oil spray. Spoon 1/3 cup batter into the waffle maker and cook until lightly browned, according to the manufacturer’s instructions. As the waffles are done, transfer them to a baking sheet and place the sheet in the oven to keep warm. Repeat to make the rest of the waffles, spraying the waffle maker with olive oil spray before adding the batter each time.
If you like a crispy waffle, pop it in the toaster for a minute before serving and it will crisp up to perfection.
Brown Butter Dutch Baby

Ingredients:
4 tablespoons (1/2 stick) unsalted butter
3 large eggs
3/4 cup all-purpose flour
3/4 cup whole milk
1/4 teaspoon kosher salt
1/4 cup plus 1 tablespoon sugar
divided

Instructions:
Preheat oven to 425°F. Melt butter in a medium cast-iron or ovenproof skillet over medium heat, stirring often, until butter foams, then browns (do not burn), about 5 minutes. Swirl butter in skillet to coat sides of pan, then transfer half to a small bowl; set aside.
Blend eggs, flour, milk, salt, and 1/4 cup sugar in a blender until pale and foamy, about 1 minute. Pour batter into hot skillet, then transfer to oven and bake until puffed and lightly browned, 15–20 minutes.
Drizzle with reserved brown butter and sprinkle with remaining 1 Tbsp. sugar. Cut into wedges and serve.
White Onion, Fennel, and Watercress Salad

Ingredients:
1/2 small white onion, very thinly sliced into rings, 1 tablespoon fennel seeds, 1 medium fennel bulb, thinly sliced into rings, 1 bunch watercress, thick stems removed, 2 tablespoons white wine vinegar, Kosher salt and freshly ground black pepper, 2 tablespoons olive oil

Instructions:
Soak onion in a bowl of ice water 30 minutes; drain.
Toast fennel seeds in a dry small skillet over medium heat, tossing often, until golden, about 4 minutes. Transfer to a cutting board and coarsely chop.
Toss onion, fennel bulb, watercress, and vinegar in a large bowl. Season with salt and pepper, add oil and fennel seeds, and toss again to coat.
Wilted Greens Soup with Crème Fraîche

Ingredients:
4 tablespoons (1/2 stick) unsalted butter
1/2 onion, chopped
3 sprigs thyme, leaves picked
1 small Yukon Gold or 1/2 russet potato, peeled, cut into 1-inch pieces
4 cups low-sodium chicken broth
4 cups chopped mixed wilted greens (such as Boston, romaine, arugula, iceberg, red oak, and/or green oak)
1 1/2 cups frozen peas, thawed
1 teaspoon sugar
Kosher salt, freshly ground pepper
Crème fraîche and chopped fresh chives
tarragon
mint
and/or parsley (for serving)

Instructions:
Heat butter in a medium saucepan over medium. Cook onion and thyme, stirring often, until onion is translucent and tender, about 5 minutes. Add potato and cook, stirring occasionally, until potato surfaces look chalky, about 2 minutes. Add broth, bring to a boil, and cook until potato is tender, 8–10 minutes. Stir in greens, peas, and sugar, remove from heat, and let sit 10 minutes to allow greens to soften. Purée soup in a blender until smooth; season with salt and pepper.
Serve soup topped with crème fraîche and herbs.
Open-Face Steak Sandwich with Parmesan Dressing

Ingredients:
1 1/2 pounds flank steak, Kosher salt, freshly ground pepper, 1 tablespoon vegetable oil, 1/2 small red onion, thinly sliced, 1/4 cup whole grain mustard, 3 tablespoons fresh lemon juice, 1/2 cup olive oil, plus more for bread, 1 1/2 ounces Parmesan, finely grated, 1 ciabatta loaf, halved lengthwise, 6 cups mature arugula leaves with tender stems

Instructions:
Heat a dry large skillet, preferably cast iron, over medium-high. Using a sharp knife, lightly score steak on both sides in a crosshatch pattern. Season generously with salt and pepper, then rub all over with vegetable oil. Cook steak, turning once or twice to brown evenly, until medium-rare and lightly charred, 8−10 minutes. Transfer steak to a cutting board and let rest at least 15 minutes; reserve skillet.
Meanwhile, place onion in a small bowl; cover with cold water. Set aside.
Blend mustard and lemon juice in a blender to combine. With motor running, stream in 1/2 cup olive oil, then gradually add Parmesan. Stream in 1 Tbsp. cold water and blend until dressing is smooth and thick. Season with salt and pepper.
Heat reserved skillet over medium. Drizzle cut sides of ciabatta with olive oil. Working with 1 half at a time, cook, cut side down, until golden brown and crisp, about 5 minutes each.
Place bread, cut side up, on a platter and drizzle with one-third of dressing. Top with arugula; drain reserved onion and scatter over arugula. Season with salt and pepper and drizzle with half of remaining dressing. Thinly slice steak and arrange over dressed arugula. Drizzle with remaining dressing, season with more salt, then cut sandwiches crosswise into pieces.
Grilled Sweet Onion and Butter Sandwich

Ingredients:
8 slices white sandwich bread
4 tablespoons unsalted butter, room temperature
1/2 small sweet onion, sliced into 1/8-inch-thick rounds
Flaky sea salt
Coarsely ground black pepper
Chopped parsley (for serving)
A 3 1/2-inch-diameter cookie cutter

Instructions:
Using cutter, punch a round from each slice of bread. Spread both sides with butter and top 4 rounds with 2 onion slices each; season with salt and pepper. Close sandwiches.
Heat a large skillet, preferably nonstick, over medium-high and cook sandwiches until golden brown, about 2 minutes per side (onion will soften slightly). Top with parsley and more salt.
Matzo-Kimchi Pancakes

Ingredients:
1 sheet matzo, crushed into very fine pieces, 3 tablespoons kimchi juice, 3 scallions, thinly sliced, 1 cup chopped drained kimchi, 3 tablespoons finely chopped onion, 3 tablespoons potato starch, 1 teaspoon kosher salt, 1 teaspoon sugar, 2 tablespoons vegetable oil, divided

Instructions:
Mix matzo and kimchi juice in a small bowl and let sit 8 minutes. Pour off excess liquid and mix in scallions, kimchi, onion, potato starch, salt, and sugar.
Heat 1 Tbsp. oil in a medium nonstick skillet over medium-high. Add half of batter to skillet and flatten into a thin pancake; cook until golden brown and crisp on both sides, about 4 minutes total. Transfer to a plate. Repeat with another 1 Tbsp. oil and remaining batter.
Matzo Fritters

Ingredients:
4 sheets matzo, crushed into 1/4-inch pieces
1 large egg, beaten to blend
1/2 teaspoon kosher salt
1/4 cup plus 1/3 cup sugar
1 teaspoon ground cinnamon
Vegetable oil (for frying; about 4 cups)
Jam (for serving)
A deep-fry thermometer

Instructions:
Mix matzo in a medium bowl with 1/2 cup water (mixture should be doughlike); let sit 10 minutes for edges to soften. Mix in egg, salt, and 1/4 cup sugar.
Meanwhile, mix remaining 1/3 cup sugar and cinnamon in a medium bowl.
Pour oil into a medium heavy pot to come 2" up the sides; fit pot with thermometer and heat oil over medium until thermometer registers 375°F.
Use a 1-oz. ice cream scoop to portion dough into balls. Working in 2 batches, fry, turning occasionally, until golden brown, about 3 minutes per batch. Transfer to paper towels; let cool slightly, then toss in cinnamon sugar. Serve with jam.
Flatbread with Fava Beans, Cucumbers, and Burrata

Ingredients:
2 cups shelled fava beans (from about 2 pounds pods)
Kosher salt
2 tablespoons fresh lemon juice
2 tablespoons olive oil, plus more for grill
Freshly ground black pepper
2 Persian cucumbers, thinly sliced
2 tablespoons unseasoned rice vinegar
1/2 Garlic-Herb Naan or 1 pound store-bought pizza dough, room temperature, halved
2 (8-ounce) balls burrata or fresh mozzarella, drained
Basil leaves (for serving)
1 teaspoon toasted sesame seeds
Flaky sea salt

Instructions:
Cook fava beans in a medium saucepan of boiling salted water until tender, about 4 minutes. Using a mesh sieve, transfer to a colander set in a bowl of ice water. Drain and peel. Combine lemon juice, 2 Tbsp. oil, and half of fava beans in a medium bowl and lightly mash with a fork. Stir in remaining fava beans; season with kosher salt and pepper.
Combine cucumbers and vinegar in a medium bowl; season with kosher salt. Let sit until slightly softened, 10–12 minutes.
Prepare a grill for medium-high, indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off); lightly oil grate. Working with 1 piece of dough at a time, gently stretch to about a 10x8" oval. Grill over direct heat, turning and rotating as needed, until bread is stiff and both sides are lightly charred, about 3 minutes total. Move to indirect heat to keep warm while you grill the remaining piece of dough.
Transfer flatbreads to a work surface. Tear burrata into pieces and divide between flatbreads; top with fava bean mixture, cucumbers, and basil. Sprinkle with sesame seeds, sea salt, and pepper.
Fava beans can be cooked 3 days ahead. Cover and chill.
Fried Squid with Aioli

Ingredients:
2/3 cup potato starch
1 1/4 teaspoons baking powder
1 3/4 cups arepa flour (precooked cornmeal), divided
1 large egg yolk
1 garlic clove, finely grated
1 teaspoon fresh lemon juice
1/2 cup grapeseed oil
1/4 cup olive oil
Kosher salt
Vegetable oil (for frying; about 8 cups)
6 ounces cleaned squid, bodies and tentacles separated
4 scallions, white and pale-green parts only, sliced into 3-inch pieces
4 very thin lemon wheels
1/3 cup torn basil leaves
A deep-fry thermometer

Instructions:
Whisk potato starch, baking powder, and 3/4 cup arepa flour in a large bowl. Whisk in 2 1/3 cups water; let sit 30 minutes to allow flour to hydrate. Place remaining 1 cup arepa flour in a shallow bowl.
Meanwhile, whisk egg yolk, garlic, and lemon juice in a small bowl to combine. Whisking constantly, gradually drizzle in grapeseed oil and olive oil; whisk until sauce is thickened and emulsified. Season aioli with salt; stir in 1 tsp. water.
Fit a large pot with thermometer; pour in vegetable oil to come 3" up sides of pot. Heat over medium-high until thermometer registers 375°F.
Meanwhile, cut squid. Slice bodies lengthwise along one side and open to expose interior. Cut in half crosswise (or in thirds if large). Cut each half (or third) into 1 1/2" triangles; cut tentacles in half. Rinse; pat dry.
Working in batches of 5 or 6 and returning oil to 375°F between batches, dredge squid, scallions, and lemon in arepa flour, shaking off excess; dip into batter, letting extra drip off. Fry, turning every 30 seconds or so, until golden, crisp, and puffed, about 2 minutes. Transfer to paper towels; season with salt. Top with basil and serve with aioli.
Don’t Passover This Party Mix

Ingredients:
3 sheets matzo, broken into 1-inch pieces, 3 cups mixed nuts, 2 large egg whites, 1/4 cup plus 1 tablespoon light brown sugar, 1/4 cup granulated sugar, 1 tablespoon soy sauce, 1 tablespoon garam masala, 1 tablespoon kosher salt, 1 teaspoon freshly ground black pepper, 1/2 teaspoon cayenne pepper, 2 tablespoons unsalted butter, melted

Instructions:
Preheat oven to 325°F. Line a large-rimmed baking sheet with a silicone baking mat or parchment paper. Toss matzo and nuts in a large bowl to evenly distribute.
Whisk egg whites in a medium bowl until frothy. Add brown sugar, granulated sugar, soy sauce, garam masala, salt, pepper, and cayenne and whisk until thick. Pour over nuts and matzo and fold to coat. Spread out on prepared baking sheet and bake, stirring occasionally, until caramelized, 35–45 minutes.
Remove from oven, drizzle butter over, and toss to coat. Let cool.
Party mix can be made 5 days ahead. Store airtight at room temperature.
Chocolate-Avocado Pudding

Ingredients:
2 large avocados, pits removed
1 vanilla bean, split lengthwise
3/4 cup unsweetened cocoa powder
1/2 cup pure maple syrup
1/4 cup agave nectar
1/4 cup (or more) fresh orange juice
1/2 teaspoon kosher salt
1 1/2 cups heavy cream (optional)
1/4 cup cocoa nibs and/or chopped hazelnuts

Instructions:
Scoop avocado flesh into a blender and scrape in vanilla bean seeds; reserve pod for another use. Add cocoa powder, maple syrup, agave nectar, orange juice, and salt and blend to a coarse purée. With motor running, gradually stream in ¾ cup hot (but not boiling) water; blend, adding more orange juice as needed, until smooth and creamy.
Divide pudding among eight 4–6 oz. ramekins or small bowls and chill (uncovered) at least 2 hours.
Just before serving, whip cream in a medium bowl to soft peaks and spoon over pudding, if desired; top with cocoa nibs and/or hazelnuts.
Pudding can be made 3 days ahead. Cover and chill.
Nancy's Falafel Pistachios

Ingredients:
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon dried ground basil
1 tablespoon dried ground marjoram
1 tablespoon dried ground rosemary
2 1/2 teaspoons turmeric
2 cups (300 g) whole peeled garlic cloves
2 cups (475 ml) olive oil
6 dried hot red chilies, such as chilies de árbol or pequin chilies
4 cups (500 g) unsalted pistachios in the shell
1 teaspoon salt

Instructions:
Combine the first six ingredients in a small bowl. Set aside the "falafel" spice.
Line a plate with paper towels, Using a mandolin with a safety attachment to protect your fingers, cut the garlic cloves into paper-thin slices. Pour olive oil into a medium-size heavy skillet and heat over medium-high heat. Add the garlic slices and cook until crisp and light golden brown; do not burn or the garlic and oil will be unusable. Remove from the heat. Using a slotted utensil, immediately transfer the garlic chips to the prepared plate to drain. Reserve the garlic-cooking oil.
Add the chilies and 2 tablespoons of the reserved garlic-cooking oil (save the remainder for another use) to a large heavy skillet. Set over medium-high heat. Add the pistachios and sauté for 1 to 2 minutes. Add the "falafel" spice and salt and stir until the pistachios are coated with spice and heated through, 3 to 4 minutes. Remove from heat. Transfer the pistachios and chilies to a serving bowl. Add the garlic chips and toss well. Serve warm or at room temperature.
Spinach Shakshuka

Ingredients:
3 tablespoons extra-virgin olive oil, plus more for drizzling
1 large yellow onion, finely chopped
1 small jalapeño, seeded and finely chopped
4 garlic cloves, finely chopped
1/4 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1 teaspoon kosher salt
10 ounces (280 g) baby spinach
2 teaspoons fresh lemon juice
4–6 eggs
Freshly ground black pepper
Feta cheese and roughly chopped fresh cilantro
for sprinkling

Instructions:
Heat the olive oil in a large pan set over medium heat. Add the onion and jalapeño and cook, stirring occasionally, until softened, 6 to 8 minutes. Add the garlic, coriander, cinnamon, and salt, and cook, stirring, until fragrant, 1 to 2 minutes​.
Add the spinach and lemon juice to the pan, turn the heat to low, cover, and cook, tossing occasionally with tongs, until the spinach is very soft, 7 to 10 minutes. (If the spinach does not fit all at once in the pan, add a little at a time, adding more as the spinach in the pan wilts.) Uncover and evenly spread the mixture across the bottom of the pan. Use the back of the spoon to make four to six shallow indentations​ in the surface of the greens mixture to hold the eggs while they cook.
Break the eggs into small cups and gently slide them into the indentations. Raise the heat to medium, cover the pan , and cook until the whites are set but the yolks are still a bit runny, 4 to 5 minutes. Remove the pan​ from the heat. Drizzle a little more olive oil on top and sprinkle with pepper, feta, and cilantro. Serve hot, directly from the pan.
3-Ingredient Sweet and Savory Short Ribs

Ingredients:
3 pounds English-style bone-in beef short ribs, Kosher salt, freshly ground black pepper, 2 tablespoons olive oil, 1 cup prune juice, 1 cup teriyaki sauce

Instructions:
Preheat oven to 350°F. Season ribs with salt and pepper. Heat oil in a Dutch oven or large ovenproof pot over medium-high. Working in batches if necessary, sear ribs until browned on all sides, 8–10 minutes. Transfer ribs to a plate.
Drain fat from pot. Add prune juice, teriyaki sauce, and 1 1/2 cups water. Bring to a simmer and return ribs to pot. Cover pot, transfer to oven, and braise until beef is very tender and falling off the bone, 2–3 hours.
Transfer ribs to a platter. Bring liquid in pot to a boil on stovetop. Cook, uncovered, until liquid is reduced to a glaze, 12–15 minutes. Season with salt and pepper; pour over ribs.
Lemon-Roasted Salmon with Escarole, Asparagus, and Potatoes

Ingredients:
1 1/2 pounds skinless salmon fillet
2 teaspoons finely grated lemon zest
1 teaspoon finely chopped oregano
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3 tablespoons extra-virgin olive oil
4 ounces roasted bell peppers from a jar, thinly sliced
1/2 pound small new potatoes, halved
1 bunch asparagus (about 1 pound), trimmed
1/4 cup extra-virgin olive oil
1/4 cup fresh lemon juice
1/2 teaspoon honey
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup finely chopped dill, plus sprigs for serving
1/2 head of escarole, coarsely chopped (about 8 cups)
3 ounces feta
crumbled

Instructions:
Preheat oven to 300°F. Place salmon in a baking dish and rub with lemon zest, oregano, salt, and pepper on all sides, then coat with oil. Arrange peppers around salmon. Bake until salmon is firm but still pink in the center, about 20 minutes (if you prefer salmon more well done, cook an additional 5 minutes).
Set a steamer basket in a large pot filled with 2" water. Cover pot and bring water to a boil. Add potatoes, cover, and steam until tender, 10–12 minutes. Add asparagus to potatoes, cover, and steam until crisp-tender, 3–5 minutes.
Meanwhile, whisk oil, lemon juice, honey, salt, pepper, and 1/4 cup dill in a small bowl or measuring cup. Toss escarole with half of the dressing in a large bowl, then transfer to a serving platter.
Toss potatoes and asparagus with remaining dressing in same bowl, then arrange over escarole. Flake salmon into large pieces and arrange on platter. Top with feta, peppers, and dill sprigs.
Grilled Escarole

Ingredients:
1 head escarole, outer leaves removed and saved, thoroughly washed, Extra-virgin olive oil, Coarse salt, 1/2 cup pitted, crushed green olives

Instructions:
Get your grill going. If you’re using charcoal, you’re looking for a not-too-hot fire (I like to think of the coals as being “soft,” which is to say they should be halfway through burning). If you’re using a gas grill, set the heat to medium. If you’re using a grill pan indoors, set it over medium-low heat.
Shake the escarole dry. Cut it lengthwise straight through the core into 4 wedges. Drizzle each wedge with plenty of olive oil, about 1 1/2 tablespoons per wedge, and season aggressively with salt. Grill the wedges, turning only once, until wilted and charred in spots, about 10 minutes altogether.
Transfer the escarole to a serving platter, give it a healthy drizzle of olive oil, and scatter the olives over the top. Serve immediately.