BRAISED ESCAROLE WITH CURRANTS

Braised Escarole with Currants image

Yield serves 6

Number Of Ingredients 10

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1 tablespoon extra-virgin olive oil
1/2 teaspoon crushed red pepper flakes
4 garlic cloves, thinly sliced
1 ounce slivered almonds (about 1/3 cup)
4 anchovy fillets, rinsed (optional)
1/4 cup dry sherry
1/2 cup homemade or low-sodium store-bought chicken stock, skimmed of fat
1 tablespoon dark-brown sugar
2 bunches (2 1/2 pounds) escarole, cleaned, drained, and torn into 2-inch pieces
1/4 cup currants

Steps:

Heat the oil in a large, high-sided skillet over medium-low heat. Add the red pepper flakes; stir until fragrant, about 1 minute. Add the garlic and almonds; cook until light golden, about 3 minutes. Add the anchovies; stir until mashed and well combined with oil mixture. Add the sherry; cook until most of the liquid has evaporated. Add the stock and sugar; stir until the sugar has dissolved.
Add the escarole in batches, tossing and adding more as it wilts until all has been added to the pan. Cover; cook over low heat, stirring occasionally, until wilted.
Add the currants, and cook until the escarole is tender, about 10 minutes more. Serve.
FIT TO EAT RECIPE
(Per serving)
Calories: 112
Fat: 5g
Cholesterol: 0mg
Carbohydrate: 11g
Sodium: 175mg
Protein: 4g
Fiber: 6g