Sauté of Greens with Garlic Chips

Preparation info

  • Difficulty


  • Serves


Appears in

Welcome to Claire's: 35 Years of Recipes and Reflections from the Landmark Vegetarian Restaurant

Welcome to Claire's

By Claire Criscuolo

Published 2014

  • About

Serve this delicious and vitamin-rich side dish (loaded with vitamins A and C) with any entree, or toss it with cooked white beans and pasta, and maybe a little grated Asiago cheese, for a lovely entree.


  • 1 small head escarole
  • 1 small bunch Toscano or other kale
  • 3 tablespoons extra-virgin olive oil
  • 5 large cloves garlic, sliced
  • ¼ teaspoon crushed red pepper flakes
  • ¼ cup raisins
  • 2 tablespoons capers, drained
  • Salt and pepper, to taste
  • 1 tablespoon grated orange zest


  1. Cut off and discard the bottom 1 inch of the escarole, then tear the leaves in half. Cut off and discard the tough stems from the kale, then tear the leaves in half. Wash the escarole and kale in plenty of water to remove any sand, changing the water as many times as needed until no grit or sand remains. Drain. Heat the oil in a heavy pot over low-medium heat. Add the garlic and cook for about 1 minute until just golden. Add the red pepper flakes, raisins, and capers. Add the escarole and kale leaves with any water clinging to their leaves. Sprinkle with salt and pepper. Using tongs, turn the greens to coat with the oil.
  2. Cover and cook, using the tongs to turn the greens frequently until they shrink and are tender to your preference, about 10 minutes. Stir in the grated orange zest. Taste for seasonings.