Sautéed Escarole with Pine Nuts and Raisins
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
Your pan will be full with the fresh escarole, so toss it carefully with tongs. The volume reduces quickly when cooked.
A great way to enjoy escarole if you find it bitter when raw. Sweet plump raisins, heat from the red pepper, and an elegant touch from the pine nuts. Serve with a multi-grain pilaf.