BRAISED ESCAROLE WITH CURRANTS AND PINE NUTS

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Braised Escarole with Currants and Pine Nuts image

Categories     Leafy Green     Nut     Side     Braise     Sauté     Low Carb     Pine Nut     Winter     Escarole     Bon Appétit     Sugar Conscious     Vegan     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 6

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

Steps:

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