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.
1 tablespoon extra-virgin olive oil
1 teaspoon minced fresh garlic
1/4 cup golden raisins
1/2 head escarole, chopped (about 1/4 pound)
4 ounces mustard greens, chopped
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
Dash of ground nutmeg (optional)
How to Make It
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.