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Greens with Golden Raisins

Photo: John Autry; Styling: Cindy Barr
Hands-on time 9 mins
Total time 20 mins
Yield 6 servings (serving size: about 1/2 cup)
Escarole's bitter, assertive flavor will complement beef kebabs or roasted leg of lamb.


  • 2 tablespoons canola oil
  • 1/2 cup golden raisins
  • 1 small white onion, halved and thinly sliced (about 2 cups)
  • 6 ounces chopped escarole
  • 1 pound fresh baby spinach
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon garam masala

Nutrition Information

  • calories 136
  • fat 4.9 g
  • satfat 0.4 g
  • monofat 3 g
  • polyfat 1.4 g
  • protein 3.2 g
  • carbohydrate 23.7 g
  • fiber 5.9 g
  • cholesterol 0.0 mg
  • iron 3.1 mg
  • sodium 290 mg
  • calcium 89 mg

How to Make It

  1. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add raisins and onion to pan; cook for 3 minutes or until onions are lightly browned. Add half of escarole to pan; cook for 2 minutes or until greens wilt. Repeat with remaining escarole. Add a third of spinach to pan; cook for 2 minutes or until spinach wilts. Repeat in 2 more batches with the remaining spinach. Stir in salt and garam masala.