Sautéed Italian Escarole

Italian Escarole is sautéed in extra virgin olive oil with garlic, then tossed with crunchy, toasted pine nuts and plump, sweet raisins.

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A nutritional powerhouse with amazing textures and flavors that comes together quickly in a few short steps. Enjoy this festive, vegan side dish for the holidays or any time of year!

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Ingredients

Escarole Raisins Wine Vinegar Pine Nuts Full Ingredients

1.

[{"selector":"#anim-3c4116c8-a436-40fa-bf6e-ead108259b15","keyframes":{"opacity":[0,1]},"delay":0,"duration":1800,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] First, prep and rinse the escarole. Remove any damaged or wilted outer leaves. Then, use a sharp knife to make a 3 to 4 cuts along the length of the leaves, turning the escarole once or twice. See Recipe

2.

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3.

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4.

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5.

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Sautéed Italian Escarole

Italian Escarole is sautéed in extra virgin olive oil with garlic, then tossed with crunchy, toasted pine nuts and plump, sweet raisins.

A nutritional powerhouse with amazing textures and flavors that comes together quickly in a few short steps. Enjoy this festive, vegan side dish for the holidays or any time of year!

Ingredients

1.

2.

Then, make horizontal cuts to break the leaves into bite-sized pieces. Cut the root end off and discard.

3.

Next, place the cut escarole leaves in a large bowl to soak and thoroughly remove all dirt and grit.

4.

Once the escarole is free of dirt, place it in a colander to drain off excess liquid.

5.

Rehydrate the raisins: Place the raisins in a small bowl and pour the vinegar over them, letting them sit about 15 minutes until rehydrated and plump.

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