Sautéed Escarole with Pine Nuts and Raisins

By tommy123400

Ingredients
  • 1 1/2 teaspoons olive oil

  • 1/3 cup raisins

  • 2 tablespoons pine nuts

  • 3/4 teaspoon crushed red pepper

  • 4 garlic cloves, minced

  • 1/2 cup vegetable broth

  • 1 pound escarole, coarsely chopped (about 2 heads)

  • 1/4 teaspoon sea salt

  • 6 lemon wedges

Directions
  1. Heat oil in a Dutch oven over medium-high heat. Add raisins, nuts, pepper, and garlic; sauté 2 minutes or until nuts are golden brown, stirring constantly.

  2. Add broth and escarole; cook 3 minutes or until wilted. Stir in salt. Serve with lemon wedges.


Nutritional Facts

Servings
6
Amount per serving Calories
98
Calories from fat
29%
Fat
3.2g
Saturated fat
0.5g
Monounsaturated fat
1.4g
Polyunsaturated fat
0.9g
Protein
3.9g
Carbohydrate
16.5g
Fiber
7.7g
Cholesterol
0.0mg
Iron
2.3mg
Sodium
226mg
Calcium
122mg

vegetarian main dish