ESCAROLE WITH OLIVES, RAISINS, AND PINE NUTS

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Escarole with Olives, Raisins, and Pine Nuts image

Categories     Olive     Side     Sauté     Vegetarian     Quick & Easy     Raisin     Pine Nut     Vegan     Escarole     Gourmet     Sugar Conscious     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 2

Number Of Ingredients 6

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

Steps:

  • 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.

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