Italian-Style Escarole

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Italian-Style Escarole Recipe
Photo: Ellen Silverman; Styling: Toni Brogan
Peppery mustard greens and slightly bitter escarole combine with raisins and pungent garlic for a tasty green veggie side. If you can't find mustard greens or escarole, you can make this dish with fresh spinach.
4 servings (serving size: 1/2 cup)


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1 tablespoon extra-virgin olive oil
1 teaspoon minced fresh garlic
1/4 cup golden raisins
1/2 head escarole, chopped (about 1/4 pound)
4 ounces mustard greens, chopped
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
Dash of ground nutmeg (optional)


Total: 22 Minutes

1. Heat a large Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add garlic; sauté 45 seconds, stirring constantly. Stir in raisins; cook 1 minute. Add escarole and mustard greens; sauté 5 minutes or until greens are slightly wilted, tossing occasionally. Remove from heat, and stir in salt, pepper, and nutmeg, if desired.

Created date

October 2009

Nutritional Information

Calories 99
Fat 4.7 g
Satfat 0.7 g
Monofat 3.3 g
Polyfat 0.5 g
Protein 2 g
Carbohydrate 14.4 g
Fiber 3 g
Cholesterol 0.0 mg
Iron 1.2 mg
Sodium 216 mg
Calcium 68 mg