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–+ servings

ESCAROLE WITH PINE NUTS, RAISING AND OLIVES

Easy, light, adaptable to any kind of menu even to be considered in your daily lunch or dinner as fast and tasting solution that your palate will appreciate for sure!
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Course: Vegetables
Cuisine: American
Keyword: black olives, escarole, pine nuts
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4 people
Calories: 37kcal
Cost: $15

Equipment

1 pot
1 pan

Ingredients

  • 1 escarole
  • 1 clove of garlic
  • 12 black olives
  • 30 gr of pine nuts
  • 40 gr of raisins
  • Extra virgin olive oil
  • Salt to taste
  • A little chili optional

Instructions

  • Bring a pot of water to a boil, in the meantime wash the escarole thoroughly, cut it into 4 parts and put it into the water, let it cook for about 10 minutes, then drain.
  • Fry the garlic in a pan with the chili pepper, add the escarole, mix gently, cover and cook for another 10 minutes.
  • A couple of minutes before turning off, add the olives, pine nuts and raisins, season with salt.

Video

Notes

The original version of this recipe requires two anchovy fillets together with garlic and chili to flavor the escarole well.
Click here to add your own private notes.
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Nutrition

Calories: 37kcal | Carbohydrates: 4g | Protein: 2g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 212mg | Potassium: 358mg | Fiber: 4g | Sugar: 0.3g | Vitamin A: 2485IU | Vitamin C: 7mg | Calcium: 65mg | Iron: 1mg
© Food And Meal

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.

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