Sauteed Escarole with Pine Nuts and Raisins |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
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 |
Directions:
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.
2. Add broth and escarole; cook 3 minutes or until wilted. Stir in salt. Serve with lemon wedges.
|
|