Wilted Escarole With Pine Nuts And Raisins Recipes
SPINACH WITH RAISINS AND PINE NUTS (ESPINACS A LA CATALANA)
An addictive melange of spinach, garlic, raisins, pine nuts and good olive oil, this is one of the best Catalan dishes. Its uses in the Catalan kitchen are many - in croquettes or egg tortillas, as a topping for cocas (flat breads), as a filling for savory turnovers or cannelloni, or as a base for baked fish. As a side dish, it goes with just about anything, and nothing beats it in the morning on toast, topped with poached eggs. The recipe is also great made with other wilted greens, such as chard or escarole. Adapted from "The New Spanish Table" cookbook.
Provided by TxGriffLover
Categories Spinach
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place the raisins in a small bowl, add very hot water to cover, and soak until plump, 10 to 15 minutes. Drain well and pat dry with paper towels, then set aside.
- Rinse, but do not drain the spinach. Place the spinach in a large saucepan over medium heat and cover the pan. Cook the spinach in the water that clings to its leaves until just wilted, 4-5 minutes, stirring a few times.
- Transfer the spinach to a colander and squeeze out the excess moisture by pressing on the spinach with the back of a spoon. Chop the spinach coarsely. (The spinach can be prepared a few hours ahead up to this point).
- Heat the olive oil in a large skillet or wok over low heat. Add the garlic, pine nuts, and soaked raisins and cook until the nuts and garlic are light golden, 3-5 minutes.
- Increase the heat to medium, add the chopped spinach and cook for about 1 minute, stirring to combine evenly. Season with salt and pepper to taste, transfer to a serving bowl and serve.
Nutrition Facts : Calories 282.8, Fat 21.5, SaturatedFat 2.5, Sodium 137.4, Carbohydrate 21.3, Fiber 4.8, Sugar 9.9, Protein 7.1
ESCAROLE WITH PINE NUTS
Provided by Ellie Krieger
Categories side-dish
Time 29m
Yield 4 servings, serving size 3/4 cup
Number Of Ingredients 9
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
Nutrition Facts : Calories 130, Fat 10 grams, SaturatedFat 1 grams, Sodium 40 milligrams, Carbohydrate 9 grams, Fiber 4 grams, Protein 4 grams
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.
BRAISED ESCAROLE WITH CURRANTS AND PINE NUTS
Categories Leafy Green Nut Side Braise Sauté Low Carb Pine Nut Winter Escarole Bon Appétit Sugar Conscious Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Combine currants and water in small bowl. Let stand 30 minutes. Drain. Transfer currants to medium bowl.
- Cook escarole in batches in large pot of boiling water just until wilted, about 2 minutes. Drain; cool under cold running water. Drain again; squeeze to remove excess water. Combine with currants.
- Heat oil in large skillet over medium-high heat. Add garlic; sauté just until beginning to color, about 2 minutes. Add escarole mixture and pine nuts. Sprinkle with salt and pepper. Sauté until escarole is heated through, about 5 minutes. Season with salt and pepper.
WILTED ESCAROLE WITH PINE NUTS AND RAISINS
IngredientsExtra-virgin olive oil4 cloves garlic, smashedPinch crushed red pepper1/4 cup pine nuts1/4 cup golden raisins3 tablespoons red wine vinegar1 large bunch escarole, cut into 2-inch lengthsKosher saltMethodStep 1Coat 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.Step 2Add 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.Step 3Remove the lid from the pan, toss again and taste. Adjust the seasonings, if needed.
Provided by admin
Categories Recipe Type: Gluten Free, Vegan
Yield 4 servings
Number Of Ingredients 8
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 OLIVES, RAISINS, AND PINE NUTS
Categories Olive Side Sauté Vegetarian Quick & Easy Raisin Pine Nut Vegan Escarole Gourmet Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Serves 2
Number Of Ingredients 6
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.
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- Place your raisins in a small bowl of water to plump. Fill a pot about 2/3 full with salted water, enough to cover the escarole when you add it later. Put the pot on the stove over high heat to boil. Fill your sink about halfway with cold water.
- Cut off the root end of the escarole. With the bunch horizontally in front of you, hold the leaves closed and slice the escarole into three equal sections (or two, if the bunch is small). Place the escarole leaves in the water-filled sink and swirl them around to remove the dirt.
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- Carefully wash the head of the escarole, removing the core and separating the leaves. Spun dry.
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