Braised Escarole with Currants and Pine Nuts |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This lovely side dish is delicious with roast pork or chicken, or grilled sausages or fish. Market tip: Escarole has a pleasantly mild bitterness and sturdy leaves that hold up well to cooking. Young escarole (available at farmers' markets) is mellower and makes a wonderful salad green. 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 |
Directions:
1. Combine currants and water in small bowl. Let stand 30 minutes. Drain. Transfer currants to medium bowl.
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.
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.
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