Begin by bringing a large pot of water to a rolling boil over high heat. While the water heats, thoroughly wash the escarole leaves and chop them into bite-sized pieces. Meanwhile, place the raisins in a bowl of lukewarm water and let them soak until plump and tender.

Once the water is boiling, generously salt it and reduce the heat slightly to maintain a steady boil. Add the chopped escarole and cook until tender, about 8 to 10 minutes. Drain the escarole well and set aside.

As the greens finish cooking, warm the olive oil in a large sauté pan over medium heat. Drop in the whole garlic clove and cook until golden brown and fragrant, allowing it to infuse the oil with flavor. Remove and discard the garlic once it’s lightly browned.

Transfer the drained escarole into the pan with the infused olive oil. Sauté for several minutes, stirring gently to coat the greens. Season to taste with salt and freshly cracked pepper. Add the softened raisins and pine nuts, mixing until everything is well combined and heated through. Continue to sauté for another few minutes to allow the flavors to meld.

Serve warm, and for an extra touch, drizzle with a little more olive oil just before plating.