Adapted from epicurious.com
1 garlic clove, chopped
2 tablespoons olive oil
1 head of escarole, trimmed, cut into bite-size pieces, rinsed well, and spun dry
1 tablespoon Kalamata olives, chopped
2 teaspoons Thompson raisins
2 teaspoons pine nuts, toasted lightly
- In a large skillet, sauté the garlic in the oil over moderately high heat, stirring, until it is golden.
- Add the escarole, olives, raisins, 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 endive is tender.
- Stir in the pine nuts, and transfer to serving platter or plates.
Serves 4. Prep time, 10 minutes. Cook time, 10 minutes.
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