You can blanch the escarole up to one hour ahead. Wait until just before serving to add the lemon juice, though, as the acid in the juice will dull the escarole’s color if it sits too long.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Bring a large pot of well-salted water to a boil over high heat. Add the escarole and cook until the stem pieces start to soften, about 2 minutes (the water needn’t return to a boil). Drain, run under cold water to cool, and drain again.
In a 12-inch skillet, heat the olive oil and garlic over medium heat, stirring occasionally, until the garlic browns slightly, 2 to 3 minutes. Remove the garlic with tongs and discard. Add the pine nuts, raisins, capers, and pepper flakes and cook, stirring, until the pine nuts are golden and the raisins puff, about 1 minute. Add the escarole, increase the heat to medium high, and cook, tossing often, until heated through and tender, 3 to 4 minutes. Sprinkle with the lemon juice and season to taste with salt.
Liked the flavor combination, but the end product seemed too heavy for greens. Although I drained/tossed them several times after blanching, I still felt like they were heavy with excess water, and the 2 T. olive oil in the recipe made them even heavier. Next time, I might skip the blanching and maybe just try wilting in the pan. I'd probably cut the oil in half next time as well.
I served this as a side dish with roasted pork. It was easy to do and everyone loved it. It was also a nice change from the "usual" winter vegetables.
I served this a a side dish with roasted pork. It was easy to do and everyone loved it. It was also a nice change from the "usual" winter vegetables.
Tasty and easy -- the greens are thinly sauced and very savory. I blanched the greens in the same skillet used for the saute. I also used orange juice instead of lemon. With a puree of white beans, and some rice, this has been a great lunch all week.
Pete welcomes us to Virginia on this episode of Moveable Feast, where we meet skilled oystermen Ryan & Travis Croxton, as well as chef Dylan Fultineer. Dylan brings Pete to…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?