Wilted Escarole With Pine Nuts And Raisins Recipes

WILTED ESCAROLE

Wilted Escarole image

Provided by Food Network Kitchen

Time 15m

Yield 4 servings

Number Of Ingredients 5

Ingredients

1 large or 2 small heads escarole, trimmed, washed, and dried (about 12 cups)
1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
Pinch red pepper flakes
1/2 teaspoon kosher salt

Steps:

Remove the tough outer leaves of the escarole and twist from the core, discard. Wash in a deep bowl filled with very cold water and swish around until all the dirt has rested on the bottom of the bowl. Lift the leaves from the bowl and spin dry in small batches in a salad spinner.
Heat the butter, oil, and pepper flakes in a skillet over medium-high heat. Add half the escarole and stir until just wilted. Add the remaining escarole and cook until softened but still has a little crunch. Season with the salt and serve.
Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.

WILTED ESCAROLE WITH PINE NUTS AND RAISINS

Wilted Escarole with Pine Nuts and Raisins image

IngredientsExtra-virgin olive oil4 cloves garlic, smashedPinch crushed red pepper1/4 cup pine nuts1/4 cup golden raisins3 tablespoons red wine vinegar1 large bunch escarole, cut into 2-inch lengthsKosher saltMethodStep 1Coat 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.Step 2Add 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.Step 3Remove the lid from the pan, toss again and taste. Adjust the seasonings, if needed.

Provided by admin

Categories Recipe Type: Gluten Free, Vegan

Yield 4 servings

Number Of Ingredients 8

Ingredients

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.

WILTED ESCAROLE WITH WALNUTS AND BLUE CHEESE

Wilted Escarole with Walnuts and Blue Cheese image

This skillet-cooked winter salad gives the classic blue-cheese-greens-and-nuts combination a new toasty edge.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 6

Ingredients

1 large head escarole
4 teaspoons extra-virgin olive oil
Coarse salt and ground pepper
1/4 cup chopped toasted walnuts
1/4 cup crumbled blue cheese
Fresh lemon juice (optional)

Steps:

Cut escarole into 1 1/2-inch wedges, leaving base intact. In a large skillet, heat 2 teaspoons olive oil over medium; add a few wedges and cook, turning, until escarole is wilted and light brown on all sides, 3 minutes total. Season with salt and pepper and transfer to a platter. Repeat twice with more oil and remaining escarole. Top with walnuts and blue cheese; drizzle with lemon juice, if desired.

Nutrition Facts : Calories 156 g, Fat 14 g, Fiber 4 g, Protein 4 g, SaturatedFat 3 g

ESCAROLE WITH OLIVES, RAISINS, AND PINE NUTS

Escarole with Olives, Raisins, and Pine Nuts image

Categories Olive Side Sauté Vegetarian Quick & Easy Raisin Pine Nut Vegan Escarole Gourmet Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher

Yield Serves 2

Number Of Ingredients 6

Ingredients

1 garlic clove, sliced
2 tablespoons olive oil
1 pound escarole, trimmed, cut into bite-size pieces, rinsed well, and spun dry
1 tablespoon dried Kalamata or other brine-cured black olives
2 teaspoons golden raisins
2 teaspoons pine nuts, toasted lightly

Steps:

In a large skillet sauté the garlic in the oil over moderately high heat, stirring, until it is golden and discard it. To the skillet add the escarole, the olives, the raisins, and salt and pepper to taste and sauté the mixture, stirring, for 1 minute. Cook the mixture, covered, over moderately low heat for 4 minutes, or until the escarole is tender, stir in the pine nuts, and boil the mixture for 1 minute, or until the liquid is evaporated.

ESCAROLE STUFFED WITH RAISINS, WALNUTS AND ANCHOVIES

Escarole Stuffed With Raisins, Walnuts And Anchovies image

Provided by Molly O'Neill

Categories main course, side dish

Time 1h

Yield Four side-dish or two main-dish servings

Number Of Ingredients 12

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

BRAISED ESCAROLE WITH CURRANTS AND PINE NUTS

Braised Escarole with Currants and Pine Nuts image

Categories Leafy Green Nut Side Braise Sauté Low Carb Pine Nut Winter Escarole Bon Appétit Sugar Conscious Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher

Yield Makes 6 servings

Number Of Ingredients 6

Ingredients

3 tablespoons dried currants
2 tablespoons water
2 pounds escarole, halved lengthwise, cored, cut crosswise into 2-inch-wide strips
3 tablespoons extra-virgin olive oil
4 garlic cloves, thinly sliced
3 tablespoons pine nuts, toasted

Steps:

Combine currants and water in small bowl. Let stand 30 minutes. Drain. Transfer currants to medium bowl.
Cook escarole in batches in large pot of boiling water just until wilted, about 2 minutes. Drain; cool under cold running water. Drain again; squeeze to remove excess water. Combine with currants.
Heat oil in large skillet over medium-high heat. Add garlic; sauté just until beginning to color, about 2 minutes. Add escarole mixture and pine nuts. Sprinkle with salt and pepper. Sauté until escarole is heated through, about 5 minutes. Season with salt and pepper.

SPINACH WITH RAISINS AND PINE NUTS (ESPINACS A LA CATALANA)

Spinach With Raisins and Pine Nuts (Espinacs a La Catalana) image

An addictive melange of spinach, garlic, raisins, pine nuts and good olive oil, this is one of the best Catalan dishes. Its uses in the Catalan kitchen are many - in croquettes or egg tortillas, as a topping for cocas (flat breads), as a filling for savory turnovers or cannelloni, or as a base for baked fish. As a side dish, it goes with just about anything, and nothing beats it in the morning on toast, topped with poached eggs. The recipe is also great made with other wilted greens, such as chard or escarole. Adapted from "The New Spanish Table" cookbook.

Provided by TxGriffLover

Categories Spinach

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

6 tablespoons raisins (golden or dark)
2 bunches fresh spinach, tough stems removed
4 tablespoons fragrant extra virgin olive oil
8 whole small peeled garlic cloves, lightly mashed
5 tablespoons pine nuts
coarse salt & freshly ground black pepper (kosher or sea)

Steps:

Place the raisins in a small bowl, add very hot water to cover, and soak until plump, 10 to 15 minutes. Drain well and pat dry with paper towels, then set aside.
Rinse, but do not drain the spinach. Place the spinach in a large saucepan over medium heat and cover the pan. Cook the spinach in the water that clings to its leaves until just wilted, 4-5 minutes, stirring a few times.
Transfer the spinach to a colander and squeeze out the excess moisture by pressing on the spinach with the back of a spoon. Chop the spinach coarsely. (The spinach can be prepared a few hours ahead up to this point).
Heat the olive oil in a large skillet or wok over low heat. Add the garlic, pine nuts, and soaked raisins and cook until the nuts and garlic are light golden, 3-5 minutes.
Increase the heat to medium, add the chopped spinach and cook for about 1 minute, stirring to combine evenly. Season with salt and pepper to taste, transfer to a serving bowl and serve.

Nutrition Facts : Calories 282.8, Fat 21.5, SaturatedFat 2.5, Sodium 137.4, Carbohydrate 21.3, Fiber 4.8, Sugar 9.9, Protein 7.1

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