Escarole with Olives, Raisins, and Pine Nuts

• 1 garlic clove, sliced
• 2 tablespoons olive oil
• 1 pound escarole, trimmed, cut into bite-size pieces, rinsed well, and spun dry
• 1 tablespoon dried Kalamata or other brine-cured black olives
• 2 teaspoons golden raisins
• 2 teaspoons pine nuts, toasted lightly

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

garlic, olive oil, well, black olives, golden raisins, pine nuts

Taken from www.epicurious.com/recipes/food/views/escarole-with-olives-raisins-and-pine-nuts-13365 (may not work)