Sauteed escarole with olives - The Jewish Chronicle - The Jewish Chronicle

Sauteed escarole with olives - The Jewish Chronicle - The Jewish Chronicle

www.thejc.com

A recipe which combines the blackcurranty piquancy of olives with the bitterness of sauteed escarole — a mildly flavoured endive.

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Ingredients

  • 1 garlic clove, chopped
  • 30ml olive oil
  • 250g escarole or curly endive
  • 50g small, firm black olives (ideally gaetas or coquillos)
  • 20g capers
  • 20g pine kernels, toasted
  • 20g raisins

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