Kosher salt
2 lb. escarole (about 2 heads), trimmed, rinsed, and cut into roughly 2-inch pieces
2 Tbs. extra-virgin olive oil
3 large cloves garlic, smashed and peeled
2 Tbs. pine nuts
2 Tbs. raisins
1 Tbs. capers, rinsed
Pinch of crushed redpepper flakes
1 tsp. fresh lemon juice

Description

You Can Blanch The Escarole Up To One Hour Ahead. Wait Until Just Before Serving To Add The Lemon Juice, Though, As The Acid In The Juice Will Dull The Escarole’s Color If It Sits Too Long.

View Full Recipe