Greens with Golden Raisins

Greens with Golden Raisins Recipe
Photo: John Autry; Styling: Cindy Barr
Escarole's bitter, assertive flavor will complement beef kebabs or roasted leg of lamb.


6 servings (serving size: about 1/2 cup)
Total time: 20 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 9 Minutes
Total: 20 Minutes

Nutritional 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


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


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.

Raghavan Iyer,

Cooking Light

May 2011
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