Remove the escarole leaves whole from the stalk. Wash them free of grit and disgruntled bugs before drying thoroughly. Roughly tear into a large bowl.
Take a small frying pan and gently colour the pine nuts over a low heat until dark golden. Keep the little fellas on the move so that they do not burn on one side. Tip on to a plate.
Peel and chop the garlic very finely. Heat the