Turkey with escarole, olives and capers

Ingredients

For 1 serving

• Turkey breast150 g
• Escarole250 g
• Black olives6
• Capers5 g
• Pine nuts5 g
• Raisins8 g
• Garlic1 clove
• Bread60 g
• Extra virgin olive oil10 g
• Saltto taste

Contains: gluten, nuts, sulphites,

In season: October – March

Method

1. Soak the raisins in warm water for 10 minutes, then squeeze them out. Meanwhile remove any damaged outer leaves of the escarole, separate the leaves and wash them well in plenty of water, as there is often soil at the base; drain and cut into roughly 4 cm pieces. Rinse the capers.
2. Heat half the oil with the crushed garlic clove in a wide frying pan over medium heat, add the escarole while still damp, cover and cook for 5 minutes, until wilted.
3. Add the black olives, capers, pine nuts and raisins and cook uncovered for another 5 minutes, stirring, until the liquid has evaporated and the escarole is tender; remove the garlic and taste before adding salt, as the olives and capers are already salty.
4. Salt the turkey breast slices, heat the remaining oil in another frying pan over medium-high heat and cook them for 3 minutes per side, until golden and cooked through.
5. Serve the turkey on top of the escarole, with the bread.