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Poppy's Escarole with Pine Nuts
A refreshing twist on cooked greens,
Poppy's Escarole with Pine Nuts
makes for a tasty and nutritious side dish.
5
from 1 vote
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Calories:
1084
kcal
Author:
Veg Kitchen
Ingredients
1
large head
escarole
washed and well drained
¼
cup
olive oil
1
clove
garlic
minced
⅓
cup
pine nuts
¼
cup
capers
⅓
cup
raisins
12
black olives
such as kalamata, cured and pitted
salt and freshly ground pepper
to taste
Instructions
Cut the escarole into 2-inch-long strips.
Heat the oil in a large skillet.
Add the garlic and sauté over low heat for a minute or so.
Add the pine nuts, capers, raisins, and olives and cook for another minute or so.
Add the escarole—in batches if need be—cover, and cook just until tender, about 10 minutes.
Season with salt and pepper and serve at once.
Pass around extra capers and olives for topping individual servings, if desired.
Nutrition
Calories:
1084
kcal
|
Carbohydrates:
64
g
|
Protein:
15
g
|
Fat:
94
g
|
Saturated Fat:
11
g
|
Polyunsaturated Fat:
22
g
|
Monounsaturated Fat:
53
g
|
Sodium:
2075
mg
|
Potassium:
2131
mg
|
Fiber:
22
g
|
Sugar:
3
g
|
Vitamin A:
10014
IU
|
Vitamin C:
35
mg
|
Calcium:
303
mg
|
Iron:
9
mg
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