Escarole with Currants and Honey (Mario Batali) |
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Prep Time: 20 Minutes Cook Time: 8 Minutes |
Ready In: 28 Minutes Servings: 4 |
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Ingredients:
5 tablespoons extra-virgin olive oil |
2 heads escarole, cleaned, rinsed and dried |
1 red onion, sliced thin |
2 tablespoons honey |
3 tablespoons currants, or raisins |
salt and freshly ground black pepper |
Directions:
1. In a 12 to 14-inch saute pan, heat olive oil over medium heat until smoking. Add escarole and stir vigorously to coat entirely with oil. Add onion and cook until cooked through, about 3 minutes. Add honey and currants and cook until all liquid has evaporated. Season with salt and pepper.
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