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Bon Appétit

Braised Escarole with Currants and Pine Nuts

3.8

(3)

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Braised Escarole with Currants and Pine NutsPornchai Mittongtare

This lovely side dish is delicious with roast pork or chicken, or grilled sausages or fish.

Market tip: Escarole has a pleasantly mild bitterness and sturdy leaves that hold up well to cooking. Young escarole (available at farmers' markets) is mellower and makes a wonderful salad green.

Recipe information

  • Yield

    Makes 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

Preparation

  1. 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.

TagsEscaroleChicoryLeafy GreensVegetablePine NutNutDried CurrantDried FruitFruitSideDinnerGluten FreeDairy FreeVeganVegetarianEasy5 Ingredients or FewerSauteWinterBon Appétit
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