ESCAROLE STUFFED WITH RAISINS, WALNUTS AND ANCHOVIES

Escarole Stuffed With Raisins, Walnuts And Anchovies image

Provided by Molly O'Neill

Time 1h

Yield Four side-dish or two main-dish servings

Number Of Ingredients 12

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Ingredients

1 1/4 teaspoons olive oil
7 cloves garlic, peeled, 1 minced and 6 crushed
1/2 cup bread crumbs
1/4 cup coarsely chopped walnuts
1/2 teaspoon salt
Freshly ground pepper to taste
1/4 cup golden raisins, soaked in hot water for 30 minutes, drained
1 anchovy fillet, finely chopped
1 teaspoon capers, chopped
2 cups plus 2 tablespoons chicken broth, homemade or low-sodium canned
1 head escarole
1/8 teaspoon crushed red pepper flakes

Steps:

Heat 1/4 teaspoon of olive oil in a medium-size nonstick skillet over medium heat. Add minced garlic and cook, stirring constantly, for 30 seconds. Add bread crumbs, walnuts, salt and pepper. Lower heat and cook, stirring frequently, until crumbs turn golden brown, about 4 minutes. Transfer mixture to a large bowl and toss in raisins, anchovy and capers. Stir in 2 tablespoons of chicken broth.
Carefully open escarole leaves, like flower petals, leaving them attached to the core. Spoon filling between leaves. Close leaves up and tie string around escarole to secure. Heat remaining oil in a deep skillet. Add crushed garlic and pepper flakes and cook, stirring, for 3 minutes. Add remaining broth and carefully place escarole in skillet. Bring to a simmer, cover and cook until escarole is tender, about 45 minutes. Remove string, cut into quarters and serve.

Nutrition Facts : @context http, Calories 201, UnsaturatedFat 7 grams, Carbohydrate 25 grams, Fat 9 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 417 milligrams, Sugar 8 grams