Sicilian Wilted Escarole

People either love or hate escarole's bitterness. But with the heat from the chiles and the cloyingly sweet raisins in this dish, the balance of flavors is divine.

Ingredients

4 mild or hot fresh small chiles, seeded and cut into wide strips		1/4 cup golden raisins
3 tablespoons olive oil		2 heads escarole, cleaned, dried and cut into large pieces
3 cloves garlic, sliced		Salt and pepper to taste

directions

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1
In a large frying pan over high heat, add the small chile strips by themselves. Stir frequently and char the strips for about 5 minutes. Remove and set aside.
2
Add the olive oil and reduce the heat to medium. Add the garlic and cook for about 1 minute until they are just slightly golden. Add the raisins and half the escarole; stir the mixture until it is wilted for about 4 minutes. Remove with a slotted spoon to a large bowl. Add the second half of the escarole and continue to cook for 4 more minutes. Add the cooked first half back into the pan with the reserved chiles and season with salt and pepper. Adjust seasoning if desired with more salt. Serve hot.

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Sicilian Wilted Escarole

Ingredients

directions