Braised Escarole with Currants and Pine Nuts

Name: Braised Escarole with Currants and Pine Nuts
Prep time: 10 min
Cuisine: www.epicurious.com
Ingredients: 3 tablespoons dried currants; 2 tablespoons water; 2 pounds escarole, halved lengthwise, cored, cut crosswise into 2-inch-wide strips; 3 tablespoons extra-virgin olive oil; 4 garlic cloves, thinly sliced; 3 tablespoons pine nuts, toasted

Ingredients

3 tablespoons dried currants
2 tablespoons water
2 pounds escarole, halved lengthwise, cored, cut crosswise into 2-inch-wide strips
3 tablespoons extra-virgin olive oil
4 garlic cloves, thinly sliced
3 tablespoons pine nuts, toasted

Instructions

Step 1

Combine currants and water in small bowl. Let stand 30 minutes. Drain. Transfer currants to medium bowl.

Step 2

Cook escarole in batches in large pot of boiling water just until wilted, about 2 minutes. Drain; cool under cold running water. Drain again; squeeze to remove excess water. Combine with currants.

Step 3

Heat oil in large skillet over medium-high heat. Add garlic; sauté just until beginning to color, about 2 minutes. Add escarole mixture and pine nuts. Sprinkle with salt and pepper. Sauté until escarole is heated through, about 5 minutes. Season with salt and pepper.