Escarole and Pine Nuts

Directions

1. 1
   Bring 3 quarts water to a rolling boil.
2. 2
   Separate the escarole leaves and rinse thoroughly.
3. 3
   Drop leaves into the boiling water and boil, covered, until tender, about 35 minutes
4. 4
   When the escarole is tender, drain thoroughly and let dry.
5. 5
   In a 12 to 14-inch saute pan, heat the olive oil until hot but not smoking.
6. 6
   Roughly chop the escarole.
7. 7
   Add the garlic to the hot pan and saute until the garlic begins to soften and turn a light golden brown, about 5 minutes.
8. 8
   Add the pine nuts and cook until the nuts are lightly toasted, about 2 minutes.
9. 9
   Add the escarole and stir until well-cooked and very soft, about 5 minutes.
10. 10
    Remove from the heat and serve immediately as a side dish (contorni) or allow to cool to room temperature to use in another recipe.