Braised Escarole with Olives and Raisins

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3 tablespoons olive oil

2 shallots, chopped 

1 garlic clove, smashed and peeled 

1/4 teaspoon red pepper flakes, optional 

1 teaspoon kosher salt

1/2 cup pitted green olives, roughly chopped 

1/4 cup golden raisins 

2 large heads escarole (about 1 1/2 pounds), roughly chopped into 2-inch pieces