Braised Escarole with Currants and Pine Nuts

Braised Escarole with Currants and Pine Nuts
Photo by Pornchai Mittongtare

Ingredients

  • 3 tablespoons extra-virgin olive oil
  • 2 pounds escarole
  • 4 garlic cloves
  • 3 tablespoons pine nuts
  • 2 tablespoons water
  • 3 tablespoons dried currants

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 curra...

View full recipe at Epicurious

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