Source: diabete.net; lacucinaitaliana.it photos

Presentation

Side dish based on garlic, escarole, raisins, pine nuts, extra virgin olive oil, salt and pepper

Ingredients
Serves 4

• 1 garlic clove
• 1 large head escarole (about 600–800 g / 1.3–1.75 lb)
• A handful of raisins (about 30–40 g / 1–1.5 oz)
• 2 tablespoons pine nuts (about 15–20 g / 0.5–0.7 oz)
• 1 tablespoon extra-virgin olive oil (≈ 15 ml)
• Salt, to taste
• Black pepper, to taste

Method

Heat the oil in a non-stick pan and add the finely chopped garlic (or into two pieces, if you want to remove it). Add the well-washed, drained and not too finely cut escarole. Season with salt and pepper and add the raisins and pine nuts. Cook for about ten minutes and serve hot.

Allergens

Garlic: very rare cases of garlic reactivity reported

Extra virgin olive oil: unusual allergy; intolerance not described

Pepper (green, pink, black, grey, white): possible cross-reactivity in case of spice intolerance

Pine nuts: not included in the list of allergens of EU Regulation 1169/2011

Escarole: individual cases of intolerance described

Raisins: possible presence of sulphites

Notes

To be prepared and handled under strict hygienic conditions.

The ingredients of the dish bring the following benefits:

Garlic: has immune-stimulating properties, promotes liver function and the elimination of waste metabolites. It also has hypocholesterolemic, lipid-lowering, antiplatelet, hypotensive and hypoglycemic properties that promote cardiac function.

Extra virgin olive oil: source of Vitamin E that protects the immune system from harmful fatty acids

Pepper (green, pink, black, gray, white): contains piperine, a powerful antioxidant; it improves insulin sensitivity by reducing cholesterol levels and activating metabolism. Recommended for people with cardiovascular problems.

Pine nuts: source of Vitamin E that protects the immune system from harmful fatty acids and mineral salts, vitamins and antioxidants that act to protect the cardiovascular system; also suitable for nephropathic patients. Also useful for the functioning of the liver for the supply of vitamins, mineral salts and antioxidants. Rich in magnesium and omega 3 fatty acids important for regulating mood and cognitive function

Salt: essential for the balance of body fluids and for the transmission of nerve impulses, it is however to be consumed respecting the limit of 5 g per day according to the indications of the WHO so as not to promote arterial hypertension and consequent increase in the risk of cardio-cerebrovascular diseases starting from myocardial infarction and cerebral stroke; to be limited as much as possible in the case of nephropathy.

Escarole: salad source of carotenoids, chlorophyll and Vitamin E that protect the immune system from harmful fatty acids and mineral salts, vitamins and antioxidants that act to protect the cardiovascular system; also suitable for nephropathic patients.

Raisins (Sultanas): source of antioxidants, including resveratrol, with anti-inflammatory, anticancer properties and able to reduce blood cholesterol levels. It provides folic acid linked to the production of serotonin and therefore favorable to good mood and counteract depression

Safety / Intended use

Product that can also be used in the case of:

• Diarrhea
• Constipation
• Xerostomia (dry mouth)

Not recommended in case of:

• Dysphagia (problems chewing and swallowing)
• Mucositis (inflammation and injury of the oral cavity)