Recipe: Bruscetta with Sauteed Escarole (with raisins, pine nuts and olives)

BRUSCETTA WITH SAUTEED ESCAROLE

2 tablespoons raisins
2 tablespoons pine nuts
6 garlic cloves
1 medium head escarole, trimmed and cut into
4 tablespoons extra virgin olive oil (more as needed)
salt (to taste)
1/3 cup pitted Kalamata olives, cut lengthwise into strips
6 thick slices country bread, lightly toasted

Cover raisins with warm water until plumped, about 20 minutes. Drain well.

Place a small saute pan over medium heat, and add pine nuts. Stir until nuts are very light brown, then transfer to a small dish.

Finely chop half of the garlic; set aside. Rinse escarole in cold water, and drain but do not dry.

Place a large pan over medium-low heat. Add olive oil and chopped garlic, and stir for 30 seconds.

Add escarole and salt to taste. Saute until escarole is tender, about 10 minutes.

Add raisins, pine nuts and olives. Mix well. Remove from heat; keep warm.

TO SERVE:
Cut the remaining cloves of garlic in half, and rub cut side of each piece on one side of each toasted bread slice. Drizzle bread slices with olive oil, and distribute escarole over bread. Serve.

Makes 6 servings
Source: Verdura: Vegetables Italian Style by Viana La Place