Sauteed Escarole with Pignoli & Golden Raisins
Sauteed escarole is the quintessential Italian peasant dish. This version is a little different, incorporating toasted pignoli nuts and golden raisins. The sweetness of the raisins really brings a delicious flavor to this dish, and adds a Sicilian flair. Feel free to omit if desired.
¼ Cup Pignoli Nuts, Toasted
2 Tbsp. Olive Oil
¼ Cup Golden Raisins
1 Bunch of Escarole, Cleaned Well and Chopped in 2” Sections
Salt & Pepper to Taste
In a small saucepan over medium heat, toast the pignoli nuts until golden brown and set aside. Meanwhile, in a large sauté pan, heat the olive oil. Add the golden raisins and stir for approx. 1 minute. Add the chopped escarole and stir until wilted. Saute for approx. 4-5 minutes, until the escarole is softened. Taste and season with salt and pepper, if desired. Add the toasted pignoli nuts to the mixture. Serve warm.