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Sautéed Escarole with Pine Nuts and Raisins

Yield 6 servings (serving size: about 3/4 cup)
Your pan will be full with the fresh escarole, so toss it carefully with tongs. The volume reduces quickly when cooked.

Ingredients

  • 1 1/2 teaspoons olive oil
  • 1/3 cup raisins
  • 2 tablespoons pine nuts
  • 3/4 teaspoon crushed red pepper
  • 4 garlic cloves, minced
  • 1/2 cup vegetable broth
  • 1 pound escarole, coarsely chopped (about 2 heads)
  • 1/4 teaspoon sea salt
  • 6 lemon wedges

Nutrition Information

  • calories 98
  • caloriesfromfat 29 %
  • fat 3.2 g
  • satfat 0.5 g
  • monofat 1.4 g
  • polyfat 0.9 g
  • protein 3.9 g
  • carbohydrate 16.5 g
  • fiber 7.7 g
  • cholesterol 0.0 mg
  • iron 2.3 mg
  • sodium 226 mg
  • calcium 122 mg

How to Make It

  1. Heat oil in a Dutch oven over medium-high heat. Add raisins, nuts, pepper, and garlic; sauté 2 minutes or until nuts are golden brown, stirring constantly.

  2. Add broth and escarole; cook 3 minutes or until wilted. Stir in salt. Serve with lemon wedges.