Serves 4


What You’ll Need:

A Large Mixing Bowl
A Wok
Wooden Spoons
A Sharp Kitchen Knife
Measuring Cups & Spoons
A Serving Platter



1 LB Escarole
1 Tbsp Avocado Oil
1/4 Cup Dried Cranberries, Chopped
2 Tbsp Raw Slivered Almonds, Chopped
1/2 Tsp Sea Salt
Pinch Red Pepper Flakes


How To Put It Together:

1- Slice the head of escarole, then chop it roughly. Place it in a large mixing bowl.

2- Place all of the ingredients near the stove. Preheat a wok over medium high heat. You will know that the wok is ready when you place your hand about one inch above the pan’s surface and you feel heat radiating from it.

3- Add the avocado oil; swirl it around the wok. A little at a time, add the escarole and toss it around the wok, continuing until all the escarole is in the pan. Sprinkle in the dried cranberries, almond slivers, sea salt and red pepper flakes. Toss until the berries and the almonds are mixed throughout the escarole.

4- Transfer the wok to your work surface. Place a serving platter nearby and carefully spoon the hot escarole onto the serving platter.

5- Serve and enjoy!


Nina’s Tasty Tip:

Try this dish the traditional Italian way by replacing the cranberries and almonds with raisins and pine nuts. It’s delicious!