Spicy stewed escarole with pine nuts, raisins and black olives
Easy, light, adaptable to any kind of menu even to be considered in your daily lunch or dinner as fast and tasting solution that your palate will appreciate for sure!
Equipment
- 1 pot
- 1 pan
Ingredients
- 1 escarole
- 1 clove of garlic
- 12 black olives
- 30 gr of pine nuts
- 40 gr of raisins
- Extra virgin olive oil
- Salt to taste
- A little chili optional
Instructions
- Bring a pot of water to a boil, in the meantime wash the escarole thoroughly, cut it into 4 parts and put it into the water, let it cook for about 10 minutes, then drain.
- Fry the garlic in a pan with the chili pepper, add the escarole, mix gently, cover and cook for another 10 minutes.
- A couple of minutes before turning off, add the olives, pine nuts and raisins, season with salt.
Video
Notes
The original version of this recipe requires two anchovy fillets together with garlic and chili to flavor the escarole well.