{"id":543,"date":"2009-03-17T14:18:06","date_gmt":"2009-03-17T22:18:06","guid":{"rendered":"http:\/\/www.forthillfarm.com\/news\/?page_id=543"},"modified":"2009-03-17T14:18:06","modified_gmt":"2009-03-17T22:18:06","slug":"sauteed-escarole-with-raisins-pine-nuts-and-capers","status":"publish","type":"page","link":"http:\/\/recipes.forthillfarm.com\/?page_id=543","title":{"rendered":"Saut\u00e9ed Escarole with Raisins, Pine Nuts, and Capers"},"content":{"rendered":"<p class=\"MsoNormal\" style=\"margin: 0in 0in 0pt; text-align: left;\"><span class=\"byline\"><span style=\"font-size: small; font-family: Times New Roman;\">By Share Holder Jennifer Armentrout, recipe from <em>Fine Cooking<\/em><\/span><\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0in 0in 0pt;\"><span style=\"font-size: small; font-family: Times New Roman;\">\u00a0<\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0in 0in 0pt;\"><span style=\"font-size: small; font-family: Times New Roman;\">Kosher salt<\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0in 0in 0pt;\"><span style=\"font-size: small; font-family: Times New Roman;\">2 lb. escarole (about 2 heads), trimmed, rinsed, and cut into roughly 2-inch pieces<br \/>\n2 Tbs. extra-virgin olive oil<br \/>\n3 large cloves garlic, smashed and peeled<br \/>\n2 Tbs. pine nuts<br \/>\n2 Tbs. raisins<br \/>\n1 Tbs. capers, rinsed<br \/>\nPinch of crushed red pepper flakes<br \/>\n1 tsp. fresh lemon juice<\/span><\/p>\n<p class=\"description\" style=\"margin: 0in 0in 0pt;\"><span style=\"font-family: &quot;Times New Roman&quot;;\"><span style=\"font-size: small;\">\u00a0<\/span><\/span><\/p>\n<p class=\"description\" style=\"margin: 0in 0in 0pt;\"><span style=\"font-family: &quot;Times New Roman&quot;;\"><span style=\"font-size: small;\">*Tip: 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\u2019s color if it sits too long.<span class=\"serves\"> Serves 4.<\/span><\/span><\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0in 0in 0pt;\"><span style=\"font-size: small; font-family: Times New Roman;\">\u00a0<\/span><\/p>\n<p style=\"margin: 0in 0in 0pt;\"><span style=\"font-family: &quot;Times New Roman&quot;;\"><span style=\"font-size: small;\">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\u2019t return to a boil). Drain, run under cold water to cool, and drain again.<\/span><\/span><\/p>\n<p style=\"margin: 0in 0in 0pt;\"><span style=\"font-family: &quot;Times New Roman&quot;;\"><span style=\"font-size: small;\">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.<\/span><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>By Share Holder Jennifer Armentrout, recipe from Fine Cooking \u00a0 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 red pepper flakes&hellip;<\/p>\n","protected":false},"author":4,"featured_media":0,"parent":176,"menu_order":0,"comment_status":"closed","ping_status":"open","template":"","meta":{"footnotes":""},"class_list":["post-543","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/543","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=543"}],"version-history":[{"count":0,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/543\/revisions"}],"up":[{"embeddable":true,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/176"}],"wp:attachment":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=543"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}