| 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.
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