WILTED ESCAROLE WITH PINE NUTS AND RAISINS

Wilted Escarole with Pine Nuts and Raisins image

Provided by Anne Burrell

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.