Braised Escarole with Olives and Raisins

Votes: 1

Time: 25 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 190, total fat 13 G., saturated fats 2 G., proteins 3 G., carbohydrates 20 G., fiber 7 G., cholesterol 0 mg, sodium 546 mg, sugar 8 G.

Giada De Laurentiis braises escarole with garlic, shallots, olives, and raisins for a simple, delicious, and healthy side dish. Escarole is widely used in Italian cuisine and has a slightly bitter flavor that is perfectly balanced by the other ingredients.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

3 tbsp. l. olive oil
2 shallots, chopped
1 clove garlic, crushed and peeled
1/4 teaspoon red pepper flakes, optional
1 teaspoon coarse salt
0.5 cups pitted green olives, coarsely chopped
1/4 cup golden raisins
2 large heads of escarole (about 700 g), cut into 5 cm pieces.

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: escarole salad, onions, garlic, olive, raisin

Cooking the dish according to the recipe:

Heat a large skillet over medium heat. Add the oil, shallots, garlic, and red pepper flakes, if using, and season with 1/4 teaspoon salt. Cook, stirring with a wooden spoon, until the shallots are soft and fragrant, about 3 minutes.
Add the olives and raisins and stir. Add the chopped escarole and sprinkle with the remaining 3/4 teaspoon of salt. Stir. Cover and simmer for 5 minutes. Remove the lid and increase the heat to medium-high. Cook, stirring frequently, until the liquid has evaporated and the greens are softened, another 3 minutes.

Categories:

recipe / Calorie content of prepared meals / Main courses / Side dishes / Vegetables and mushrooms / Italian cuisine / Giada De Laurentiis

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