Sautéed Escarole with Raisins and Pine Nuts
(Scarola Ripassata in Padella con Uvetta e Pignoli)
There’s nothing quite like escarole to make my day. In this recipe, the delicate bitter flavor (which nourishes our liver function beautifully) makes for the perfect bite when combined with raisins and pine nuts.
- Makes 2-3 servings
- ¼ cup golden raisins
- 3 tablespoons apple cider vinegar
- 1/3 cup pine nuts
- 4 tablespoons extra virgin olive oil
- 4 cloves fresh garlic, peeled, left whole
- 1 head escarole, rinsed free of dirt, leave removed, cut into bit-sized pieces
- Sea salt
Step By Step Instructions:
Place the raisins and vinegar in a small sauce pan with water to just cover. Bring to a boil and turn off heat. Allow to stand for 15 minutes before proceeding.
While the raisins soak, lightly pan toast the pine nuts in a small skillet for 2-3 minutes, stirring constantly to avoid burning. Transfer to a small bowl to cool. Place olive oil and garlic in a deep skillet over medium heat. When the garlic sizzles and turns a bit brown on the edges, remove it and discard. Stir in escarole and a pinch of salt. Sauté’ until it just wilts. Season to taste with salt and sauté’ for 1 minute. Turn off heat; drain the raisins and mix raisins and pine nuts into the sautéed escarole. Serve immediately.