email this pageIngredients
2 medium heads escarole (about 10 ounces each)
1 tablespoon extra-virgin olive oil
1 teaspoon unsalted butter, optional
1 teaspoon minced or crushed garlic
Salt
1 to 2 tablespoons golden raisins
Instructions
1 tablespoon extra-virgin olive oil
1 teaspoon unsalted butter, optional
1 teaspoon minced or crushed garlic
Salt
1 to 2 tablespoons golden raisins
1. Trim bottom 1/8 inch from base of escarole. Separate leaves; wash in cold water and spin dry in a salad spinner. Coarsely chop.
2. Heat a large, deep skillet over medium heat. Add olive oil and swirl to coat pan. Add butter, if using; melt. Stir in garlic.
3. Add escarole. Sprinkle lightly with salt. Turn with tongs a few times. Cover and cook about 5 minutes. Turn a few more times, replace cover, and cook until escarole wilts to about half its initial volume.
4. Stir in raisins. Cook uncovered 5 to 10 minutes, turning frequently with tongs, until most of the liquid has evaporated. Serve hot, warm or at room temperature. Serves 4.
Recipe reprinted with permission from Mollie Katzen, The Vegetable Dishes I Can’t Live Without (Hyperion, 2007).
2. Heat a large, deep skillet over medium heat. Add olive oil and swirl to coat pan. Add butter, if using; melt. Stir in garlic.
3. Add escarole. Sprinkle lightly with salt. Turn with tongs a few times. Cover and cook about 5 minutes. Turn a few more times, replace cover, and cook until escarole wilts to about half its initial volume.
4. Stir in raisins. Cook uncovered 5 to 10 minutes, turning frequently with tongs, until most of the liquid has evaporated. Serve hot, warm or at room temperature. Serves 4.
Recipe reprinted with permission from Mollie Katzen, The Vegetable Dishes I Can’t Live Without (Hyperion, 2007).
