Recipe information
Yield
6 Servings
Ingredients
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
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Preparation
Step 1
Combine currants and water in small bowl. Let stand 30 minutes. Drain. Transfer currants to medium bowl.
Step 2
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.
Step 3
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.