Servings:4.
您可以提前一小时将悬崖升起。不过，等到添加柠檬汁之前，因为果汁中的酸会降低渣子的颜色，如果它坐得太久。
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.
爱爱，爱这个食谱！葡萄干的甜味，红辣椒片的热量以及松果的脆弱性 - 当我离开Pignoli且它同样出色时，我还取代了烤香菜或小茴香种子。
Liked the flavor combination, but the end product seemed too heavy for greens. Although I drained/tossed them several times after blanching, I still felt like they were heavy with excess water, and the 2 T. olive oil in the recipe made them even heavier. Next time, I might skip the blanching and maybe just try wilting in the pan. I'd probably cut the oil in half next time as well.
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