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Sauted Escarole with Pine Nuts and Raisins

Source of Recipe


Cooking Light-6/02






List of Ingredients



• 1 1/2 teaspoons olive oil
  
• 1/3 cup raisins
  
• 2 tablespoons pine nuts
  
• 3/4 teaspoon crushed red pepper
  
• 4 cloves garlic, minced
  
• 1/2 cup vegetable broth
  
• 1 pound escarole, coarsely chopped (about 2 heads)
  
• 1/4 teaspoon sea salt
  
• 6 lemon wedges
  






Instructions



1. Heat oil in Ditch oven over medium-high heat. Add raisins, nuts, pepper and garlic; saute 2 minutes or until nuts are golden brown, stirring constantly.
   
   
2. Add broth and escarole; cook 3 minutes or until wilted. Stir in salt, Serve with lemon wedges.
   
   
3. Yield: 6 servings (serving size: 3/4 cup). 98 cal, 3.2g fat, 3.9g pro, 16.5g carb, 7.7g fiber, 0mg chol, 2.3mg iron, 226mg sod, 122mg calc.