Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Escarole's bitter, assertive flavor will complement beef kebabs or roasted leg of lamb.

Raghavan Iyer
Recipe by Cooking Light May 2011

Gallery

Credit: John Autry; Styling: Cindy Barr

Recipe Summary test

hands-on:
9 mins
total:
20 mins
Yield:
6 servings (serving size: about 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add raisins and onion to pan; cook for 3 minutes or until onions are lightly browned. Add half of escarole to pan; cook for 2 minutes or until greens wilt. Repeat with remaining escarole. Add a third of spinach to pan; cook for 2 minutes or until spinach wilts. Repeat in 2 more batches with the remaining spinach. Stir in salt and garam masala.

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Nutrition Facts

136 calories; fat 4.9g; saturated fat 0.4g; mono fat 3g; poly fat 1.4g; protein 3.2g; carbohydrates 23.7g; fiber 5.9g; iron 3.1mg; sodium 290mg; calcium 89mg.
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