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Sautéed Escarole with Pine Nuts and Raisins

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.

Cooking Light JUNE 2002

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

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.

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
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Sautéed Escarole with Pine Nuts and Raisins recipe

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