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

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

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.

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.