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Wilted Escarole with Pine Nuts and Raisins

Recipe courtesy of Anne Burrell

Show: Secrets of a Restaurant Chef

Episode: The Secret to Crispy Stuffed Chicken Breasts

Wilted Escarole with Pine Nuts and Raisins

Name: Wilted Escarole with Pine Nuts and Raisins
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 4 servings
Ingredients: Extra-virgin olive oil; 4 cloves garlic, smashed; Pinch crushed red pepper; 1/4 cup pine nuts; 1/4 cup golden raisins; 3 tablespoons red wine vinegar; 1 large bunch escarole, cut into 2-inch lengths; Kosher salt

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Level: Easy
Total: 15 min

Prep: 5 min
Cook: 10 min

Yield: 4 servings

Level: Easy
Total: 15 min

Prep: 5 min
Cook: 10 min

Yield: 4 servings

Ingredients

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Extra-virgin olive oil

4 cloves garlic, smashed

Pinch crushed red pepper

1/4 cup pine nuts

1/4 cup golden raisins

3 tablespoons red wine vinegar

1 large bunch escarole, cut into 2-inch lengths

Kosher salt

Directions

Watch how to make this recipe.

Coat a large saute pan with olive oil and toss in the garlic and crushed red pepper. Bring the pan to a medium-high heat. When the garlic is golden and very aromatic, remove it from the pan and ditch it.
Add the pine nuts, raisins, vinegar and 2 tablespoons water to the pan. Bring the liquid to a boil, lower the heat and toss in the escarole. Toss the escarole to coat with the oil and vinegar mixture and season with salt. Remove the pan from the heat and cover for 1 minute.
Remove the lid from the pan, toss again and taste. Adjust the seasonings, if needed.