Braised Escarole with Olives and Raisins

Ingredients:

• 3 tbsp. l. olive oil
• 2 shallots, chopped
• 1 clove garlic, crushed and peeled
• 1/4 teaspoon red pepper flakes, optional
• 1 teaspoon coarse salt
• 0.5 cups pitted green olives, coarsely chopped
• 1/4 cup golden raisins
• 2 large heads of escarole (about 700 g), cut into 5 cm pieces.

Preparation:

1. Heat a large skillet over medium heat. Add the oil, shallots, garlic, and red pepper flakes, if using, and season with 1/4 teaspoon salt. Cook, stirring with a wooden spoon, until the shallots are soft and fragrant, about 3 minutes.
2. Add the olives and raisins and stir. Add the chopped escarole and sprinkle with the remaining 3/4 teaspoon of salt. Stir. Cover and simmer for 5 minutes. Remove the lid and increase the heat to medium-high. Cook, stirring frequently, until the liquid has evaporated and the greens are softened, another 3 minutes.