Self-Braised Escarole with Garlic and Golden Raisins

  • Yield: 4 servings
  • Prep: 5 mins
  • Cook: 12 mins

The escarole cooks down to less than half its original volume. substantially. Using just a touch of butter adds lots of flavor to the sauce.


2medium heads escarole (about 10 ounces each)
1tablespoon extra-virgin olive oil
1teaspoon minced or crushed garlic
1teaspoon unsalted butter, optional
teaspoon Salt
1 to 2tablespoons golden raisins


  1. Trim bottom 1/8 inch from base of escarole. Separate leaves; wash in cold water and spin dry in a salad spinner. Coarsely chop.
  2. Heat a large, deep skillet over medium heat. Add olive oil and swirl to coat pan. Add butter, if using; melt. Stir in garlic.
  3. Add escarole. Sprinkle lightly with salt. Turn with tongs a few times. Cover and cook about 5 minutes. Turn a few more times, replace cover, and cook until escarole wilts to about half its initial volume.
  4. Stir in raisins. Cook uncovered 5 to 10 minutes, turning frequently with tongs, until most of the liquid has evaporated. Serve hot, warm or at room temperature.

Recipe reprinted with permission from Mollie Katzen, The Vegetable Dishes I Can’t Live Without (Hyperion, 2007)

Nutritional Info *per serving

  • Calories 80
  • Glycemic Load 1
  • Fat 4g
  • Saturated Fat 0.5g
  • Polyunsaturated Fat 0.5g
  • Monounsaturated Fat 2.5g
  • Cholesterol 0mg
  • Sodium 350mg
  • Potassium 820mg
  • Carbohydrate 11g
  • Fiber 8g
  • Sugars 2g
  • Protein 3g
  • Trans Fat 0g
  • Vitamin A 110%
  • Vitamin C 30%
  • Calcium 15%
  • Iron 10%