Your pan will be full with the fresh escarole, so toss it carefully with tongs. The volume reduces quickly when cooked.
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.
Add broth and escarole; cook 3 minutes or until wilted. Stir in salt. Serve with lemon wedges.
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