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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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. Ingredients:
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) |
Directions:
1. 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.
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