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 Cooking Light

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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

  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.
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