Best Escarole With Olives Raisins And Pine Nuts Recipes

Braised Escarole with Olives and Raisins image

Provided by Giada De Laurentiis

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 8

3 tablespoons olive oil
2 shallots, chopped
1 garlic clove, smashed and peeled
1/4 teaspoon red pepper flakes, optional
1 teaspoon kosher salt
1/2 cup pitted green olives, roughly chopped
1/4 cup golden raisins
2 large heads escarole (about 1 1/2 pounds), roughly chopped into 2-inch pieces

Steps:

Heat a large straight-sided skillet over medium heat until hot. Add the oil, shallots, garlic and pepper flakes, if using, then season with 1/4 teaspoon salt. Stir with a wooden spoon until the shallots are soft and fragrant, about 3 minutes. Add the olives and raisins and stir to combine. Add the chopped escarole and season with the remaining 3/4 teaspoon salt. Stir to combine and coat the escarole in the flavors. Cover with the lid and allow to steam for 5 minutes. Remove the lid and increase the heat to medium-high. Cook, stirring often, until the liquid has evaporated and the greens are tender, another 3 minutes.

Escarole with Pine Nuts image

Time 30m

Yield Makes 4 to 6 servings

Number Of Ingredients 5

2 pounds escarole (about 2 heads), tough outer ribs discarded and remainder cut into 2-inch pieces
3 tablespoons extra-virgin olive oil
3 tablespoons pine nuts
3 large garlic cloves, finely chopped
3/4 teaspoon dried hot red-pepper flakes

Steps:

Wash escarole well in a sinkful of cold water, agitating it, then lift out and drain in a colander. Cook escarole in a 5- to 6-quart heavy pot of boiling salted water, uncovered, stirring occasionally, until tender, 5 to 10 minutes, then drain well in colander.
Dry pot, then add oil and heat over moderate heat until hot but not smoking. Add pine nuts to hot oil and cook, stirring, until pale golden, about 1 minute. Add garlic and red-pepper flakes and cook, stirring, until garlic and pine nuts are golden, 1 to 2 minutes.
Add escarole, stirring to coat with oil, then increase heat to moderately high and cook, stirring occasionally, until most of liquid is evaporated, 3 to 5 minutes. Season escarole with salt and pepper.

Escarole with Olives, Raisins, and Pine Nuts image

Yield Serves 2

Number Of Ingredients 6

1 garlic clove, sliced
2 tablespoons olive oil
1 pound escarole, trimmed, cut into bite-size pieces, rinsed well, and spun dry
1 tablespoon dried Kalamata or other brine-cured black olives
2 teaspoons golden raisins
2 teaspoons pine nuts, toasted lightly

Steps:

In a large skillet sauté the garlic in the oil over moderately high heat, stirring, until it is golden and discard it. To the skillet add the escarole, the olives, the raisins, and salt and pepper to taste and sauté the mixture, stirring, for 1 minute. Cook the mixture, covered, over moderately low heat for 4 minutes, or until the escarole is tender, stir in the pine nuts, and boil the mixture for 1 minute, or until the liquid is evaporated.

Wilted Escarole with Pine Nuts and Raisins image

Provided by Anne Burrell

Categories side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 8

Extra-virgin olive oil
4 cloves garlic, smashed
Pinch crushed red pepper
1/4 cup pine nuts
1/4 cup golden raisins
3 tablespoons red wine vinegar
1 large bunch escarole, cut into 2-inch lengths
Kosher salt

Steps:

Coat a large saute pan with olive oil and toss in the garlic and crushed red pepper. Bring the pan to a medium-high heat. When the garlic is golden and very aromatic, remove it from the pan and ditch it.
Add the pine nuts, raisins, vinegar and 2 tablespoons water to the pan. Bring the liquid to a boil, lower the heat and toss in the escarole. Toss the escarole to coat with the oil and vinegar mixture and season with salt. Remove the pan from the heat and cover for 1 minute.
Remove the lid from the pan, toss again and taste. Adjust the seasonings, if needed.