Recipe - Brushchetta With Sauteed Escarole

2 tablespoon Raisins
2 tablespoon Pine nuts
1/3 cup Kalamata olives; pitted and
quartered
1 md Head escarole
4 tablespoon Extravirgin olive oil, plus
more for drizzling on bread
3 cl Garlic; peeled and finely
chopped
Salt
6 Thick slices country bread
3 cl Garlic; peeled and cut in
half

Place raisins in a small bowl and cover with warm
water for about 20 minutes or until they plump up.
Drain. In a small saute pan, toast the pine nuts by
stirring them frequently over mediumlow heat. As
soon as the pine nuts are light brown transfer them to
a small dish. Remove any wilted or bruised leaves from
escarole. Wash well under cold running water. Drain
and cut into strips. Place the olive oil, garlic, and
escarole into a large sauce pan. Season with salt to
taste. Saute over medium low heat until the escarole
is tender, about 10 minutes. A few minutes before the
escarole is ready, add the raisins, pine nuts and
black olives and toss. Grill or lightly toast the
bread. Rub with the cut sdie of the garlic cloves and
drizzle with olive oil. Distribute the escarole over
the grilled bread and serve immediately.

Nutritional info per serving: 356 cal; 8g pro, 36g
carb, 22g fat (53%)

Source: Verdura, Vegetables Italian Style (Morrow)
Miami Herald, 9/7/95
format: 8/7/96, Lisa Crawford
Posted to MMRecipes Digest V3 #214

Date: 08 Aug 96 00:14:23 EDT

From: "Lisabeth Crawford (Pooh)" 104105.1416@CompuServe.COM