Sweet, savory & delicious!
escarole, nonna, pine nuts, vegan
Calories: 121 kcal
1-pound bunches of escarole
small box raisins
salt to taste
pepper to taste
Place your raisins in a small bowl of water to plump. Fill a pot about 2/3 full with salted water, enough to cover the escarole when you add it later. Put the pot on the stove over high heat to boil. Fill your sink about halfway with cold water.
Cut off the root end of the escarole. With the bunch horizontally in front of you, hold the leaves closed and slice the escarole into three equal sections (or two, if the bunch is small). Place the escarole leaves in the water-filled sink and swirl them around to remove the dirt.
When the water on the stove is boiling, add the cleaned escarole to the pot. When the water returns to boiling, let the escarole cook for one more minute.
Drain the escarole well in a colander in the sink. While the escarole is draining, peel and slice your garlic. Drain the raisins. After a few minutes, use paper towels or a non-shedding kitchen towel to squeeze out the liquid from the escarole (be careful of the heat.)
Heat the olive oil in a 12-inch skillet. Add the garlic, and when it becomes fragrant, add the escarole to the pan, tossing to mix. Add salt and pepper to taste. Sautée the greens for about three minutes, then add the raisins and pine nuts, stirring to combine. Sautée for another three minutes, or to your liking. Taste again for seasonings.
Either serve immediately or let the escarole come to room temperature first. Refrigerate the leftovers for up to five days. Leftovers should be served just slightly heated in the microwave.
Escarole with Raisins and Pine Nuts
Amount Per Serving
Calories from Fat 81
% Daily Value*
Saturated Fat 1g6%
Vitamin A 2455IU49%
Vitamin C 7.9mg10%
* Percent Daily Values are based on a 2000 calorie diet.