Italian-Style Escarole

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)
Total:
Recipe from Cooking Light

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Recipe Time

Total: 22 Minutes

Nutritional Information

Amount per serving
  • Calories: 99
  • Fat: 4.7g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 3.3g
  • Polyunsaturated fat: 0.5g
  • Protein: 2g
  • Carbohydrate: 14.4g
  • Fiber: 3g
  • Cholesterol: 0.0mg
  • Iron: 1.2mg
  • Sodium: 216mg
  • Calcium: 68mg

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. 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.
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