Yield
6 servings (serving size: about 3/4 cup)

How to Make It

Step 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.

Step 2

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

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