Escarole (or Endive) with Raisins and Pine Nuts

Escarole with raisins and pine nuts in a pan

Escarole (or Endive) with Raisins and Pine Nuts

This escarole with raisins and pine nuts is a classic Italian side dish! Simple to make, and only 5 ingredients, you'll be turning to it time and time again!

Course Side Dish

Cuisine Italian

Prep Time 5

Cook Time 20

Servings people

Calories 344kcal

Author Pina Bresciani

Ingredients

1 bunch escarole or curly endive
2 tablespoon olive oil extra virgin
1 garlic clove
½ cup raisins soaked in water
2 tablespoon pine nuts
salt and pepper to taste

Instructions

Place a pot of water to boil over high heat.
While water is coming to a boil, cut the escarole into pieces and wash well.
Place the raisins in lukewarm water to soak so they soften.
Once water is boiling, add salt to the water.
Turn heat down slightly to medium-high, add the escarole in and boil until it is tender, about 8-10 minutes.
Drain raisins from water.
When escarole is almost cooked, add olive oil to a pan over medium heat.
Once olive oil is heated, add whole garlic clove.
Let garlic clove become golden and flavor the olive oil.
Add the boiled escarole to the pan, saute for a few minutes. Season with salt and pepper. Add the raisins and pine nuts. Remove the garlic clove.
Mix all ingredients together in the pan and continue sauteeing for a few more minutes.
Plate, finish and drizzle with more olive oil if desired, and enjoy!

Video

Nutrition