Greens with Golden Raisins

Photo: John Autry; Styling: Cindy Barr

Escarole's bitter, assertive flavor will complement beef kebabs or roasted leg of lamb.

Yield: 6 servings (serving size: about 1/2 cup)
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 9 Minutes
Total: 20 Minutes

Nutritional Information

Amount per serving
  • Calories: 136
  • Fat: 4.9g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 3g
  • Polyunsaturated fat: 1.4g
  • Protein: 3.2g
  • Carbohydrate: 23.7g
  • Fiber: 5.9g
  • Cholesterol: 0.0mg
  • Iron: 3.1mg
  • Sodium: 290mg
  • Calcium: 89mg

Ingredients

  • 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

Preparation

  1. 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.
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