TLC

Serves: 4-6

Prep Time: 20 minutes

Cook Time: 15 minutes

Ingredients:

  • 2 pounds escarole (about 2 heads), trimmed, rinsed, and coarsely chopped
  • 2 tablespoons olive oil, plus more if needed
  • 2 pounds Italian sausage links, removed from casings
  • 2 tablespoons pine nuts
  • 3 tablespoons golden raisins
  • 2 teaspoons lemon zest
  • 2 teaspoon lemon juice

Directions:

  1. 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 5 minutes. Drain and run under cold water to stop the cooking. Drain well.
  2. In a large skillet brown the sausage over medium heat sauté until browned and cooked through, about 7-10 minutes.
  3. Add the pine nuts and raisins and sauté, stirring, until the pine nuts are golden, 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. Stir the sausage into the escarole. Sprinkle with the lemon zest and lemon juice. Serve warm.

To see more recipes from this season, check out Kitchen Boss Recipes Season 2.