Braised Escarole with Olives and Raisins
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 190
- Total Fat
- 13
- Saturated Fat
- 2
- Carbohydrates
- 20
- Dietary Fiber
- 7
- Sugar
- 8
- Protein
- 3
- Cholesterol
- 0
- Sodium
- 546
- Total: 25 min
- Active: 20 min
Ingredients
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
Directions
- 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.