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Boistfort Valley Farm: Certified Organic Produce grown locally & delivered fresh! Boistfort Valley Farm: Certified Organic Produce Grown Locally & Delivered Fresh!
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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

printable recipe
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)


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leftie Boistfort Valley Farm: Certified Organic Produce grown locally & delivered fresh!

Boistfort Valley Farm, Inc.
426 Boistfort Road
Curtis, WA 98538
(360) 245-3796

website: BoistfortValleyFarm.com
email:


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