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
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.
This is guilt-free eating at its finest. Fragrant, flavorful, and absolutely delicious! Can be served as a side (using the 1/2 cup serving guideline), or double the portion and serve with a whole grain (brown rice, wheatberry pilaf, etc.) to make a satisfying small meal (great for lunch!).
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