Sautéed Escarole With Sausage, Pine Nuts And Raisins

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Buddy Valastro - Cake Boss
Nutrition per serving    (USDA % daily values)
CAL
945
FAT
236%
CHOL
65%
SOD
183%

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Ingredients for 4 servings

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

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