SautéEd Escarole with Raisins, Pine Nuts, and Capers |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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From Fine Cooking 97, pp. 16 December 31, 2008 photo: Scott Phillips Ingredients:
1 pinch kosher salt |
2 lb. escarole (about 2 heads), trimmed, rinsed, and cut into roughly 2-inch pieces |
2 tbs. extra-virgin olive oil |
3 cloves garlic, large, smashed and peeled |
2 tbs. pine nuts |
2 tbs. raisins |
1 tbs. capers, rinsed |
1 pinch red pepper flakes, crushed |
1 tsp. fresh lemon juice |
Directions:
1. Bring a large pot of well-salted water to a boil over high heat. Add the escarole and cook until the stem pieces start to soften, about 2 minutes (the water needn?t return to a boil). Drain, run under cold water to cool, and drain again.
2. In a 12-inch skillet, heat the olive oil and garlic over medium heat, stirring occasionally, until the garlic browns slightly, 2 to 3 minutes. Remove the garlic with tongs and discard. Add the pine nuts, raisins, capers, and pepper flakes and cook, stirring, until the pine nuts are golden and the raisins puff, about 1 minute. Add the escarole, increase the heat to medium high, and cook, tossing often, until heated through and tender, 3 to 4 minutes. Sprinkle with the lemon juice and season to taste with salt.
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