Self-Braised Escarole with Garlic and Golden Raisins

Kitchen Tested
  • Yield 4 servings
  • Prep 5 mins
  • Cook 12 mins

Adding raisins to escarole gives a little sweet with the sharp-flavored vegetable.

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.


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



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