Braised Escarole with Olives and Raisins

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  • Level: Easy
  • Total: 25 min
  • Active: 20 min
  • Yield: 4 to 6 servings
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3 tablespoons olive oil

2 shallots, chopped 

1 garlic clove, smashed and peeled 

1/4 teaspoon red pepper flakes, optional 

1 teaspoon kosher salt

1/2 cup pitted green olives, roughly chopped 

1/4 cup golden raisins 

2 large heads escarole (about 1 1/2 pounds), roughly chopped into 2-inch pieces 


  1. Heat a large straight-sided skillet over medium heat until hot. Add the oil, shallots, garlic and pepper flakes, if using, then season with 1/4 teaspoon salt. Stir with a wooden spoon until the shallots are soft and fragrant, about 3 minutes. Add the olives and raisins and stir to combine. Add the chopped escarole and season with the remaining 3/4 teaspoon salt. Stir to combine and coat the escarole in the flavors. Cover with the lid and allow to steam for 5 minutes. Remove the lid and increase the heat to medium-high. Cook, stirring often, until the liquid has evaporated and the greens are tender, another 3 minutes.