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

dish: side
season: summer

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.

Bon Appétit, January 2003 (from Epicurious.com)

BoistfortValleyFarm.com/recipes