Escarole Stuffed With Raisins, Walnuts And Anchovie

Name: Escarole Stuffed With Raisins, Walnuts And Anchovies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; ⅛ teaspoon crushed red pepper flakes

Servings: persons

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
⅛ teaspoon crushed red pepper flakes

1
Heat 1/4 teaspoon of olive oil in a medium-size nonstick skillet over medium heat.
2
Add minced garlic and cook, stirring constantly, for 30 seconds.
3
Add bread crumbs, walnuts, salt and pepper.
4
Lower heat and cook, stirring frequently, until crumbs turn golden brown, about 4 minutes.
5
Transfer mixture to a large bowl and toss in raisins, anchovy and capers.
6
Stir in 2 tablespoons of chicken broth.
7
Carefully open escarole leaves, like flower petals, leaving them attached to the core.
8
Spoon filling between leaves.
9
Close leaves up and tie string around escarole to secure.
10
Heat remaining oil in a deep skillet.
11
Add crushed garlic and pepper flakes and cook, stirring, for 3 minutes.
12
Add remaining broth and carefully place escarole in skillet.
13
Bring to a simmer, cover and cook until escarole is tender, about 45 minutes.
14
Remove string, cut into quarters and serve.

268

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Escarole Stuffed With Raisins, Walnuts And Anchovies falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Escarole Stuffed With Raisins, Walnuts And Anchovies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions