Sautéed Escarole with Raisins, Pine Nuts, and Capers

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.

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  2 lb. escarole (about 2 heads), trimmed, rinsed, and cut into roughly 2-inch pieces
  
  


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  Kosher salt
  
  


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  2 Tbs. extra-virgin olive oil
  
  


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  3 large cloves garlic, smashed and peeled
  
  


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  2 Tbs. pine nuts
  
  


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  2 Tbs. raisins
  
  


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  1 Tbs. capers, rinsed
  
  


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  Pinch of crushed redpepper flakes
  
  


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  1 tsp. fresh lemon juice
  
  

Bring a large pot of well-salted water to a boil over high heat. Add the escarole and cook until the stem pieces start to soften, about 2 minutes (the water needn’t return to a boil). Drain, run under cold water to cool, and drain again.

In a 12-inch skillet, heat the olive oil and garlic over medium heat, stirring occasionally, until the garlic browns slightly, 2 to 3 minutes. Remove the garlic with tongs and discard. Add the pine nuts, raisins, capers, and pepper flakes and cook, stirring, until the pine nuts are golden and the raisins puff, about 1 minute. Add the escarole, increase the heat to medium high, and cook, tossing often, until heated through and tender, 3 to 4 minutes. Sprinkle with the lemon juice and season to taste with salt.