Escarole with Pine Nuts

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Preparation info

  • 4 to 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 2 pounds escarole
  • ½ garlic clove, minced
  • 1 tablespoon olive oil
  • ¼ cup pine nuts
  • 1 teaspoon salt


  1. Wash and shred the escarole.

  2. Sauté the garlic in the oil in a three-quart pan for one minute. Add pine nuts, escarole and salt. Cover, reduce heat to low, and cook for ten minutes.

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