Boistfort Valley Farm
Community Supported Recipe Box

BRAISED ESCAROLE WITH CURRANTS AND PINE NUTS

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

procedure

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

Heat oil in large skillet over medium-high heat. Add garlic; sauté just until beginning to color, about 2 minutes. Add escarole mixture and cover; cook, lid on, for 3-4 minutes until wilted. Remove the lid, toss in pine nuts, and cook a few more minutes until water evaporates and the escarole is tender. Season with salt and pepper.

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