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Categories:Viewed: 98 - Published at: 8 years ago
Ingredients
- 1 garlic clove, sliced
- 2 tablespoons olive oil
- 1 pound escarole, trimmed, cut into bite-size pieces, rinsed well, and spun dry
- 1 tablespoon dried Kalamata or other brine-cured black olives
- 2 teaspoons golden raisins
- 2 teaspoons pine nuts, toasted lightly
Method
- In a large skillet saute the garlic in the oil over moderately high heat, stirring, until it is golden and discard it.
- To the skillet add the escarole, the olives, the raisins, and salt and pepper to taste and saute the mixture, stirring, for 1 minute.
- Cook the mixture, covered, over moderately low heat for 4 minutes, or until the escarole is tender, stir in the pine nuts, and boil the mixture for 1 minute, or until the liquid is evaporated.
