Can be prepared in 45 minutes or less.
Recipe information
Yield
Serves 2
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
Preparation
In a large skillet sauté 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 sauté 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.
