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

Steps

1. 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.
2. 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.
3. 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.