Brushchetta with sauteed escarole
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Brushchetta with sauteed escarole
  Italian    Vegetarian  
Last updated 6/12/2012 1:11:08 AM. Recipe ID 38563. Report a problem with this recipe.
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      Title: Brushchetta with sauteed escarole
 Categories: Miamiherald, Breads, Ethnic, Italian, Vegetarian
      Yield: 4 Servings
 
      2 tb Raisins
      2 tb Pine nuts
    1/3 c  Kalamata olives; pitted and
           -quartered
      1 md Head escarole
      4 tb Extra-virgin 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 medium-low 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%)
  




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Recipe ID 38563 (Apr 03, 2005)

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