Adapted from epicurious.com
INGREDIENTS
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
PREPARATION
- 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.
Ingredients for this recipe were included in The FruitGuys TakeHome box. Order yours today! www.fruitguys.com
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