Sautéed Escarole with Pine Nuts and Raisins

1 Review
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Yield
6 servings (serving size: about 3/4 cup)
June 2002
RECIPE BY Cooking Light

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

Ingredients

  • 1 1/2 teaspoons olive oil
  • 1/3 cup raisins
  • 2 tablespoons pine nuts
  • 3/4 teaspoon crushed red pepper
  • 4 garlic cloves, minced
  • 1/2 cup vegetable broth
  • 1 pound escarole, coarsely chopped (about 2 heads)
  • 1/4 teaspoon sea salt
  • 6 lemon wedges

Nutritional Information

  • Calories 98
  • Caloriesfromfat 29%
  • Fat 3.2g
  • Satfat 0.5g
  • Monofat 1.4g
  • Polyfat 0.9g
  • Protein 3.9g
  • Carbohydrate 16.5g
  • Fiber 7.7g
  • Cholesterol 0.0mg
  • Iron 2.3mg
  • Sodium 226mg
  • Calcium 122mg

How to Make It

Step 1

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.

Step 2

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

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Ratings & Reviews

rstarrlemaitre's Review

rstarrlemaitre
June 26, 2012
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.