Sauteed escarole with olives - The Jewish Chronicle
A recipe which combines the blackcurranty piquancy of olives with the bitterness of sauteed escarole — a mildly flavoured endive.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.thejc.com.
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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