Sauteed Escarole with Raisins, Pine Nuts, and Capers - FineCooking.com

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Sauteed Escarole with Raisins, Pine Nuts, and Capers

By Muesli, member

February 16th, 2009

I served the escarole with the salt and pepper shrimp, even though the flavor profiles were a little bit different from each other.  It is a good green to try, and I hadn't used it before. I don't think of cooking lettuces very often except for grilled romaine salads.  I will be adding escarole more often to my menus.


posted in: Gallery, Sauteed Escarole
Comments (1)

Pielove writes: Great photo-- the best one I have seen of this dish yet!
pie Posted: 9:16 pm on February 17th

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