Prepare to transform your ordinary side dish into a culinary masterpiece that will transport your taste buds straight to the sun-drenched coastlines of Italy! This vibrant escarole recipe is not just a simple vegetable side, but a symphony of flavors that combines the earthy bitterness of greens with the sweet and salty punch of olives, raisins, and toasted pine nuts. Whether you're looking to impress dinner guests or elevate your weeknight meal, this dish promises to be a game-changer that will have everyone asking for seconds.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 head escarole, chopped
- 1/2 cup black olives, pitted and sliced
- 1/4 cup raisins
- 1/4 cup pine nuts
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Thoroughly wash the escarole under cold running water, ensuring all dirt and debris are removed. Shake off excess water and roughly chop the leaves into bite-sized pieces.
- Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 30-45 seconds until fragrant, being careful not to burn the garlic.
- Add the chopped escarole to the skillet, stirring to coat with the garlic and olive oil. Cook for 5-7 minutes, turning occasionally, until the leaves begin to wilt and soften.
- Sprinkle sliced black olives and raisins over the cooking escarole. Gently stir to distribute evenly throughout the greens.
- In a separate small dry pan, lightly toast the pine nuts over low heat for 2-3 minutes, stirring constantly to prevent burning. Watch carefully as pine nuts can quickly go from toasted to burnt.
- Season the escarole mixture with salt and pepper to taste. Continue cooking for an additional 3-4 minutes until the escarole is tender but still maintains some texture.
- Remove from heat and sprinkle the toasted pine nuts over the top. Transfer to a serving dish and serve immediately while warm.
Tips
- Washing is Key: Thoroughly clean your escarole to remove any hidden dirt. Use a salad spinner or pat dry with paper towels to ensure crisp, not soggy, greens.
- Garlic Control: Sauté garlic quickly and at medium heat to release flavor without burning. Burnt garlic can make your entire dish taste bitter.
- Pine Nut Precision: Toast pine nuts in a dry pan, but watch them like a hawk! They can go from perfectly golden to burnt in seconds. Constant stirring is crucial.
- Texture Matters: Cook the escarole until it's wilted but still retains some crispness. Overcooking will turn it mushy and diminish its vibrant green color.
- Season Gradually: Add salt and pepper in stages, tasting as you go to achieve the perfect balance of flavors.
- Serve Immediately: This dish is best enjoyed hot, right after cooking, to maintain the optimal texture and temperature.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 15g
Protein: 5g
Fat: 18g
Saturated Fat: g
Cholesterol: 0mg
