Sauteed Escarole with Garlic and Golden Raisins

  • Active Time 10m
  • Total Time 15m

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 4-5 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.

RecID 5396

nutrition information per serving

171 calories; 11g total fat; 0mg cholesterol; 349mg sodium; 18g carbohydrates; 8g fiber; 4g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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