Escarole With Olives, Raisins, And Pine Nuts

Worship empowers serving; serving expresses worship. Godliness requires a disciplined balance between the two. Those who can maintain service without regular personal and corporate worship are serving in the flesh. It doesn’t matter how long they’ve been serving that way or how well others think they serve, they are not striving according to God’s power, as Paul did, but their own… At the same time, one measure of the authenticity of worship (again, both personal and corporate) is whether it results in a desire to serve… Therefore, we must maintain that to be Godly, we should discipline ourselves for both worship and service. To engage in one without the other is, in reality, to experience neither.

Donald S. Whitney

CATEGORY	CUISINE	TAG	YIELD
Grains		November 19	1	Servings

INGREDIENTS

1		Garlic clove, sliced
2	T	Olive oil
1	lb	Escarole, trimmed cut into
		bite-size pieces
		rinsed well
		andspun dry
1	T	Dried Kalamata or other
		brine-cured black
		olives
2	t	Golden raisins
2	t	Pine nuts, toasted lightly

INSTRUCTIONS

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.  Serves 2.  Gourmet November 1991
Converted by MC_Buster.  Converted by MM_Buster v2.0l.

A Message from our Provider:

“God is bigger than any church”