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Sauteed Escarole with Garlic and Golden Raisins

Source: Burt Wolf's Menu Cookbook
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Active Time:  10 Minutes
Total Time:  15 Minutes
  Makes 4 servings
1/4 cup golden raisins
1/4 cup boiling water
3 tablespoons extra-virgin olive oil
1 1/2 tablespoons minced garlic
2 heads escarole, cut into 1- to 2-inch pieces, cleaned and drained
1/2 teaspoon salt
1/8 teaspoon freshly ground pepper
In a small heatproof bowl, plump the raisins in the boiling water for about 5 minutes. Drain off the water.

In a large skillet over medium heat, heat the olive oil with the garlic until the garlic turns a light golden brown, about 2 minutes. Add the escarole and the raisins, cook over medium-high heat for 4 to 5 minutes, until the escarole is thoroughly wilted and the leaves are tender.

Season with salt and pepper, then serve.

Recipe reprinted by permission of Doubleday. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield:   Makes 4 servings
Calories: 171
Sodium: 349mg
Fiber: 8g
Carbohydrates, Total: 18g
Protein: 4g
% Cal. from Fat: 58%
Fat. Total: 11g
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