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.

How to Make It

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.

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