SAUTEED ESCAROLE "AGRODOLCE"

Sauteed Escarole

Provided by Food Network Kitchen

Time 20m

Yield 4

Number Of Ingredients 8

3 tablespoons white balsamic vinegar
1/4 cup dried currants
3 tablespoons pine nuts
2 tablespoons extra-virgin olive oil
Pinch red pepper flakes
2 cloves garlic, grated
1 pound escarole, roughly chopped
Kosher salt and freshly ground black pepper

Steps:

Pour the vinegar over the currants in a small bowl and let sit until the currants are plump, at least 10 minutes.
Meanwhile, heat a small skillet over medium heat. Add the pine nuts and cook, shaking the skillet occasionally, until lightly browned and fragrant, about 3 minutes. Remove and set aside.
Combine the oil, red pepper flakes and garlic in a cold, large high-sided skillet. Set the skillet over medium heat and allow the oil to warm, spreading the garlic over the pan, about 2 minutes. Raise the heat to medium-high and add the escarole in batches. Add 1/4 cup water and the currant-vinegar mixture. Toss to coat and season with salt and black pepper. Transfer to a serving dish and top with the toasted pine nuts.