Escarole Sautéed with Raisins and Pine Nuts

Method

1. Separate the scarola leaves, discarding the tough dark outer leaves or reserving them for another use (the tender inner leaves can be eaten raw).
2. Bring a pot of salted water to a boil and blanch the scarola briefly until the colour brightens and the leaves are just tender but still al dente.
3. Drain the scarola and squeeze out the excess water.
4. In a large pan, heat a generous amount of good olive oil over medium heat.
5. Add peeled whole garlic cloves and dried chili pepper (whole or sliced) and sauté until the garlic is golden but not burnt.
6. Add the blanched scarola to the pan, along with the raisins (previously soaked in water if dry) and the pine nuts.
7. Sauté everything together for a few minutes, stirring frequently, until the flavours meld and the scarola is nicely coloured and slightly crispy at the edges.
8. Season with salt to taste. Optionally, toast extra pine nuts separately and sprinkle on top before serving.
9. Serve hot as a side dish, or on crusty bread as a light meal.