Escarole with raisins and peppers
Scarola all'uvetta e peperoni
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2 heads escarole
1 red pepper and 1 yellow
2 spring onions
2 sticks of celery
30 g raisins
40 g of pitted black olives
1 tablespoon chopped parsley
4 tablespoons extra virgin olive oil
salt
1 pinch chili powder
Clean the peppers and cut into strips.
Slice the celery.
Powdered sliced spring onions.
Saute celery and onions in 4 tablespoons oil and the same amount of water over low heat.
Add the peppers, fry lightly and let simmer for 15 minutes.
Wash the escarole and blanch in boiling water for 2-3 minutes.
Drain, pat dry and cut into strips about 2 cm.
Put the raisins to soak in warm water for 10 minutes, wash and wring it out.
Add escarole and raisins with peppers and continue cooking over medium heat for 10 minutes.
Add the coarsely chopped olives, parsley and cook again for a couple of minutes.
Season with salt and pepper and serve immediately.
