Sautéed Escarole with Pine Nuts and Raisins

Cooking Light
Your pan will be full with the fresh escarole, so toss it carefully with tongs. The volume reduces quickly when cooked.
6 servings (serving size: about 3/4 cup)


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1 1/2 teaspoons olive oil
1/3 cup raisins
2 tablespoons pine nuts
3/4 teaspoon crushed red pepper
4 garlic cloves, minced
1/2 cup vegetable broth
1 pound escarole, coarsely chopped (about 2 heads)
1/4 teaspoon sea salt
6 lemon wedges


Heat oil in a Dutch oven over medium-high heat. Add raisins, nuts, pepper, and garlic; sauté 2 minutes or until nuts are golden brown, stirring constantly.

Add broth and escarole; cook 3 minutes or until wilted. Stir in salt. Serve with lemon wedges.

Created date

July 2002

Nutritional Information

Calories 98
Caloriesfromfat 29 %
Fat 3.2 g
Satfat 0.5 g
Monofat 1.4 g
Polyfat 0.9 g
Protein 3.9 g
Carbohydrate 16.5 g
Fiber 7.7 g
Cholesterol 0.0 mg
Iron 2.3 mg
Sodium 226 mg
Calcium 122 mg