Brushchetta With Sauteed Escarole Recipe

• 2 Tbsp. Raisins
• 2 Tbsp. Pine nuts
• 1/3 c. Kalamata olives, pitted and quartered
• 1 med Head escarole
• 4 Tbsp. Extra-virgin extra virgin olive oil, plus more for drizzling on bread
• 3 cl Garlic, peeled and finely minced Salt
• 6 x Thick slices country bread
• 3 cl Garlic, peeled and cut in half

1. Place raisins in a small bowl and cover with hot water for about 20 min or possibly till they plump up.
2. Drain.
3. In a small saute/fry pan, toast the pine nuts by stirring them frequently over medium-low heat.
4. As soon as the pine nuts are light brown transfer them to a small dish.
5. Remove any wilted or possibly bruised leaves from escarole.
6. Wash well under cool running water.
7. Drain and cut into strips.
8. Place the extra virgin olive oil, garlic, and escarole into a large sauce pan.
9. Season with salt to taste.
10. Saute/fry over medium low heat till the escarole is tender, about 10 min.
11. A few min before the escarole is ready, add in the raisins, pine nuts and black olives and toss.
12. Grill or possibly lightly toast the bread.
13. Rub with the cut sdie of the garlic cloves and drizzle with extra virgin olive oil.
14. Distribute the escarole over the grilled bread and serve immediately.

raisins, nuts, olives, escarole, extravirgin extra virgin olive oil, garlic, country bread, garlic

Taken from cookeatshare.com/recipes/brushchetta-with-sauteed-escarole-94285 (may not work)