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Italian-Style Escarole

Photo: Ellen Silverman; Styling: Toni Brogan
Total time 22 mins
Yield 4 servings (serving size: 1/2 cup)
Peppery mustard greens and slightly bitter escarole combine with raisins and pungent garlic for a tasty green veggie side. If you can't find mustard greens or escarole, you can make this dish with fresh spinach.

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon minced fresh garlic
  • 1/4 cup golden raisins
  • 1/2 head escarole, chopped (about 1/4 pound)
  • 4 ounces mustard greens, chopped
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • Dash of ground nutmeg (optional)

Nutrition Information

  • calories 99
  • fat 4.7 g
  • satfat 0.7 g
  • monofat 3.3 g
  • polyfat 0.5 g
  • protein 2 g
  • carbohydrate 14.4 g
  • fiber 3 g
  • cholesterol 0.0 mg
  • iron 1.2 mg
  • sodium 216 mg
  • calcium 68 mg

How to Make It

  1. Heat a large Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add garlic; sauté 45 seconds, stirring constantly. Stir in raisins; cook 1 minute. Add escarole and mustard greens; sauté 5 minutes or until greens are slightly wilted, tossing occasionally. Remove from heat, and stir in salt, pepper, and nutmeg, if desired.