Sautéed Escarole with Raisins, Pine Nuts, and Capers

Sautéed Escarole with Raisins, Pine Nuts, and Capers
Photo by Scott Phillips

Ingredients

  • 3 large cloves garlic, smashed and peeled
  • 2 Tbs. pine nuts
  • Kosher salt
  • 2 Tbs. extra-virgin olive oil
  • 1 tsp. fresh lemon juice
  • 1 Tbs. capers, rinsed
  • 2 lb. escarole (about 2 heads), trimmed, rinsed, and cut into roughly 2-inch pieces
  • + 2 more ingredients
    • 2 Tbs. raisins
    • Pinch of crushed redpepper flakes

Bring a large pot of well-salted water to a boil over high heat. Add the escarole and cook until the stem pieces start to soften, about 2 minutes (the water needn’t return to a boil). Drain, run under cold water to cool, and drain again. In a 12-inch skillet, heat the olive oil and garlic over me...

View full recipe at Fine Cooking

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