Escarole Stuffed With Raisins, Walnuts And Anchovies

Ingredients

• 1 ¼ teaspoons olive oil
• 7 cloves garlic, peeled, 1 minced and 6 crushed
• ½ cup bread crumbs
• ¼ cup coarsely chopped walnuts
• ½ teaspoon salt
• Freshly ground pepper to taste
• ¼ cup golden raisins, soaked in hot water for 30 minutes, drained
• 1 anchovy fillet, finely chopped
• 1 teaspoon capers, chopped
• 2 cups plus 2 tablespoons chicken broth, homemade or low-sodium canned
• 1 head escarole
• ⅛ teaspoon crushed red pepper flakes

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    403 calories; 17 grams fat; 2 grams saturated fat; 4 grams monounsaturated fat; 8 grams polyunsaturated fat; 45 grams carbohydrates; 4 grams dietary fiber; 13 grams sugars; 20 grams protein; 4 milligrams cholesterol; 2556 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four side-dish or two main-dish servings

Preparation

1. Heat 1/4 teaspoon of olive oil in a medium-size nonstick skillet over medium heat. Add minced garlic and cook, stirring constantly, for 30 seconds. Add bread crumbs, walnuts, salt and pepper. Lower heat and cook, stirring frequently, until crumbs turn golden brown, about 4 minutes. Transfer mixture to a large bowl and toss in raisins, anchovy and capers. Stir in 2 tablespoons of chicken broth.
2. Carefully open escarole leaves, like flower petals, leaving them attached to the core. Spoon filling between leaves. Close leaves up and tie string around escarole to secure. Heat remaining oil in a deep skillet. Add crushed garlic and pepper flakes and cook, stirring, for 3 minutes. Add remaining broth and carefully place escarole in skillet. Bring to a simmer, cover and cook until escarole is tender, about 45 minutes. Remove string, cut into quarters and serve.

1 hour