Peppery mustard greens and slightly bitter escarole combine with raisins and pungent garlic for a tasty green veggie side. If you can't find mustard greens or escarole, you can make this dish with fresh spinach.

Recipe by Cooking Light November 2009

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Credit: Ellen Silverman; Styling: Toni Brogan

Recipe Summary test

total:
22 mins
Yield:
4 servings (serving size: 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a large Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add garlic; sauté 45 seconds, stirring constantly. Stir in raisins; cook 1 minute. Add escarole and mustard greens; sauté 5 minutes or until greens are slightly wilted, tossing occasionally. Remove from heat, and stir in salt, pepper, and nutmeg, if desired.

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Nutrition Facts

99 calories; fat 4.7g; saturated fat 0.7g; mono fat 3.3g; poly fat 0.5g; protein 2g; carbohydrates 14.4g; fiber 3g; iron 1.2mg; sodium 216mg; calcium 68mg.
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