Wilted Escarole with Olives and Golden Raisins
Description
This is a simple, elegant side dish from Naples, Italy that is so delicious, everyone will want seconds. It is sweet and savory with the Italian greens, garlic, olives and raisins.
Ingredients
2 large heads escarole (about 1 1/2 lb.), washed, dried, cores removed, roughly chopped into 2 inch pieces*
3 T. extra virgin olive oil
2 shallots, chopped
1 garlic clove, smashed and peeled (not minced)
1/4 t. red pepper flakes, optional
1 t. kosher salt, divided
black pepper
1/2 c. pitted green olives or Kalamata olives, roughly chopped
1/4 c. golden raisins
1 T. pine nuts, optional
Directions
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Heat a large, non-stick straight-sided skillet over medium heat until hot; add the oil, shallots, garlic, 1/4 t. salt and pepper flakes, if using. Stir until the shallots are soft and fragrant, about 3 minutes. Add the olives, golden raisins and pine nuts, if using; stir.
Add the escarole; season with the remaining 3/4 t. salt. Carefully stir to combine, coating the escarole in the flavors. Cover with the lid, and allow to steam for 5 minutes. The lid might just sit on top of the escarole for a bit until it wilts down.
Remove the lid; increase the heat to medium-high. Cook, stirring often, until the liquid has evaporated and the greens are tender, another 3 minutes.
4-6 servings.
*If you can't find escarole, curly endive can be substituted.
Prep Time
Cook Time
PT0M