Sauteed Escarole with Raisins and Pine Nuts

Name: Sauteed Escarole with Raisins and Pine Nuts
Yield: 2–3 Servings
Cuisine: Italian
Ingredients: Sea salt; 1 head escarole, rinsed free of dirt, cut into bite-sized pieces; 4 cloves fresh garlic, peeled, left whole; 4 tablespoons extra virgin olive oil; ⅓ cup pine nuts; 3 tablespoons apple cider vinegar; ¼ cup golden raisins

Preparation info

2–3
Servings

Difficulty
Easy

Appears in

Vegedibles

By Christina Pirello

Published 2023

About

There’s nothing quite like escarole to make my day. In this recipe, the delicate bitter flavor (which nourishes our liver function beautifully) makes for the perfect bite when combined with raisins and pine nuts.

Ingredients

¼ cup golden raisins
3 tablespoons apple cider vinegar
⅓ cup

Europe
Italy
Side dish
Gluten-free
Mediterranean
Vegan

Method

Place the raisins and vinegar in a small saucepan with water to just cover. Bring to a boil and turn off heat. Allow to stand for 15 minutes before proceeding.

While the raisins soak, lightly pan toast the pine nuts in a small skillet for 2–3 minutes, stirring constantly to avoid burning. Transfer to a small bowl to cool.

Place olive oil and garlic in a deep skillet over medium