Escarole with Olives, Raisins, and Pine Nuts

1. 1

   In a large skillet saute the garlic in the oil over moderately high heat, stirring, until it is golden and discard it.

2. 2

   To the skillet add the escarole, the olives, the raisins, and salt and pepper to taste and saute the mixture, stirring, for 1 minute.

3. 3

   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.

* Per serving · 4 servings · Values may vary.