A great way to enjoy escarole if you find it bitter when raw. Sweet plump raisins, heat from the red pepper, and an elegant touch from the pine nuts. Serve with a multi-grain pilaf.
Sautéed Escarole with Pine Nuts and Raisins
Your pan will be full with the fresh escarole, so toss it carefully with tongs. The volume reduces quickly when cooked.
Yield: 6 servings (serving size: about 3/4 cup)
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 98
- Calories from fat: 29%
- Fat: 3.2g
- Saturated fat: 0.5g
- Monounsaturated fat: 1.4g
- Polyunsaturated fat: 0.9g
- Protein: 3.9g
- Carbohydrate: 16.5g
- Fiber: 7.7g
- Cholesterol: 0.0mg
- Iron: 2.3mg
- Sodium: 226mg
- Calcium: 122mg
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
Preparation
- 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.
Sautéed Escarole with Pine Nuts and Raisins Recipe at a Glance
- COURSE: Side Dishes/Vegetables
- CONVENIENCE: Quick/Easy
- CUISINE: American, New American
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Low Cholesterol, Meatless, Low Saturated Fat
- OCCASION: Winter
- PUBLICATION: Cooking Light
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