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.
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.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
Love love, LOVE this recipe! Sweetness from the raisins, heat from the red pepper flakes and a bit of crunch from the pine nuts-I've also substituted toasted coriander or cumin seeds when I've been out of pignoli and its equally fabulous.
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.
© 2020 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?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.