Escarole With Pine Nuts Recipes

WILTED ESCAROLE WITH PINE NUTS AND RAISINS

Steps:

• Coat a large saute pan with olive oil and toss in the garlic and crushed red pepper. Bring the pan to a medium-high heat. When the garlic is golden and very aromatic, remove it from the pan and ditch it.
• Add the pine nuts, raisins, vinegar and 2 tablespoons water to the pan. Bring the liquid to a boil, lower the heat and toss in the escarole. Toss the escarole to coat with the oil and vinegar mixture and season with salt. Remove the pan from the heat and cover for 1 minute.
• Remove the lid from the pan, toss again and taste. Adjust the seasonings, if needed.

ESCAROLE WITH PINE NUTS

Steps:

• Wash escarole well in a sinkful of cold water, agitating it, then lift out and drain in a colander. Cook escarole in a 5- to 6-quart heavy pot of boiling salted water, uncovered, stirring occasionally, until tender, 5 to 10 minutes, then drain well in colander.
• Dry pot, then add oil and heat over moderate heat until hot but not smoking. Add pine nuts to hot oil and cook, stirring, until pale golden, about 1 minute. Add garlic and red-pepper flakes and cook, stirring, until garlic and pine nuts are golden, 1 to 2 minutes.
• Add escarole, stirring to coat with oil, then increase heat to moderately high and cook, stirring occasionally, until most of liquid is evaporated, 3 to 5 minutes. Season escarole with salt and pepper.

ESCAROLE WITH OLIVES, RAISINS, AND PINE NUTS

Steps:

• In a large skillet sauté the garlic in the oil over moderately high heat, stirring, until it is golden and discard it. To the skillet add the escarole, the olives, the raisins, and salt and pepper to taste and sauté the mixture, stirring, for 1 minute. Cook the mixture, covered, over moderately low heat for 4 minutes, or until the escarole is tender, stir in the pine nuts, and boil the mixture for 1 minute, or until the liquid is evaporated.

ESCAROLE WITH PINE NUTS

Steps:

• Heat the oil in a large saute pan over medium heat. Add the shallots and cook, stirring, until shallots are soft, about 2 minutes. Add the garlic and cook for 1 minute more. Add the escarole and cook, stirring, until it has wilted, about 5 minutes. Add the chicken broth, and chili flakes. Bring simmer and cook over a medium heat, stirring occasionally, another 3 minutes. Add the vinegar and cook for 2 minutes more. Season with salt and pepper. Stir in pine nuts just before serving.
• Excellent source of: Vitamin A, Folate, Vitamin K, Manganese
• Good source of: Fiber, Vitamin C, Pantothenic Acid, Copper, Magnesium, Phosphorus, Potassium, Zinc

SAUTEED ESCAROLE "AGRODOLCE"

Steps:

• Pour the vinegar over the currants in a small bowl and let sit until the currants are plump, at least 10 minutes.
• Meanwhile, heat a small skillet over medium heat. Add the pine nuts and cook, shaking the skillet occasionally, until lightly browned and fragrant, about 3 minutes. Remove and set aside.
• Combine the oil, red pepper flakes and garlic in a cold, large high-sided skillet. Set the skillet over medium heat and allow the oil to warm, spreading the garlic over the pan, about 2 minutes. Raise the heat to medium-high and add the escarole in batches. Add 1/4 cup water and the currant-vinegar mixture. Toss to coat and season with salt and black pepper. Transfer to a serving dish and top with the toasted pine nuts.