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
Credit: Ellen Silverman; Styling: Toni Brogan
Recipe Summary test
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.