Sauteed Escarole with Garlic and Golden Raisins

In a small heatproof bowl, plump the raisins in the boiling water for about 5 minutes. Drain off the water.

In a large skillet over medium heat, heat the olive oil with the garlic until the garlic turns a light golden brown, about 2 minutes. Add the escarole and the raisins, cook over medium-high heat for 4 to 5 minutes, until the escarole is thoroughly wilted and the leaves are tender.

Season with salt and pepper, then serve.