Wilted Escarole with Pine Nuts and Raisins

1. 1

   Coat a large saute pan with olive oil and toss in the garlic and crushed red pepper.

2. 2

   Bring the pan to a medium-high heat.

3. 3

   When the garlic is golden and very aromatic, remove it from the pan and ditch it.

4. 4

   Add the pine nuts, raisins, vinegar and 2 tablespoons water to the pan.

5. 5

   Bring the liquid to a boil, lower the heat and toss in the escarole.

6. 6

   Toss the escarole to coat with the oil and vinegar mixture and season with salt.

7. 7

   Remove the pan from the heat and cover for 1 minute.

8. 8

   Remove the lid from the pan, toss again and taste.

9. 9

   Adjust the seasonings, if needed.

* Per serving · 4 servings · Values may vary.

No additional tips available.