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

Your pan will be full with the fresh escarole, so toss it carefully with tongs. The volume reduces quickly when cooked.

Recipe by Cooking Light June 2002

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Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Add broth and escarole; cook 3 minutes or until wilted. Stir in salt. Serve with lemon wedges.

Nutrition Facts

98 calories; calories from fat 29%; fat 3.2g; saturated fat 0.5g; mono fat 1.4g; poly fat 0.9g; protein 3.9g; carbohydrates 16.5g; fiber 7.7g; cholesterol 0mg; iron 2.3mg; sodium 226mg; calcium 122mg.
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