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Prep Time: 12 Minutes Cook Time: 13 Minutes |
Ready In: 25 Minutes Servings: 4 |
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A quick and delicious recipe from the Chicago Tribune that makes delightful use of our garden bounty of escarole. We have made a nice vegetarian dinner of this with freshly steamed rice. Of course, then this only served two instead of the listed four (LOL). They said, Jose Garces uses dried guindilla chilies, but more common Anaheim, California or guajillo chilies can be substituted. This recipe is adapted from his book, Latin Evolution. Ingredients:
1 cup pine nuts |
3 tablespoons unsalted butter |
1/2 teaspoon salt, coarse |
2 tablespoons vegetable oil |
3 shallots, finely minced |
3 garlic cloves, minced |
1 cup black currants, dried |
1 head escarole, cut into chiffonade |
1 dried chili (mild to medium hot) |
Directions:
1. Soak the chili in hot water until soft. Seed & thinly slice. Set aside.
2. Toast the pine nuts in a small skillet over medium heat until golden, about 5 minutes, stirring constantly.
3. Add 1 Tbsps. of the butter and 1/8 teaspoons salt. Continue stirring until the butter has melted and coats the nuts; set aside.
4. Heat the oil in a small skillet over low heat; add the shallots and garlic. Cook until shallots are translucent, about 5 minutes.
5. Add the reserved pine nuts and currants; cook 1 minute. Raise the heat to high; add the escarole and chili; season with 1/2 teaspoons salt.
6. Stir escarole until it begins to wilt, about 3 minutes. Add the remaining 2 Tbsps. of the butter; stir until melted.
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