Italian-Style Escarole

Italian-Style Escarole Recipe
Photo: Ellen Silverman; Styling: Toni Brogan
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.

Yield:

4 servings (serving size: 1/2 cup)

Recipe from

Cooking Light

Recipe Time

Total: 22 Minutes

Nutritional 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

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)

Preparation

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.

Note:

November 2009
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