Braised Escarole with Currants Recipe

Name: Braised Escarole with Currants
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon extra-virgin olive oil; 1/2 teaspoon crushed red pepper flakes; 4 garlic cloves, thinly sliced; 1 ounce slivered almonds (about 1/3 cup); 4 anchovy fillets, rinsed (optional); 1/4 cup dry sherry; 1/2 cup homemade or low-sodium store-bought chicken stock, skimmed of fat; 1 tablespoon dark-brown sugar; 2 bunches (2 1/2 pounds) escarole, cleaned, drained, and torn into 2-inch pieces; 1/4 cup currants

Servings: persons

1 tablespoon extra-virgin olive oil
1/2 teaspoon crushed red pepper flakes
4 garlic cloves, thinly sliced
1 ounce slivered almonds (about 1/3 cup)
4 anchovy fillets, rinsed (optional)
1/4 cup dry sherry
1/2 cup homemade or low-sodium store-bought chicken stock, skimmed of fat
1 tablespoon dark-brown sugar
2 bunches (2 1/2 pounds) escarole, cleaned, drained, and torn into 2-inch pieces
1/4 cup currants

1
Heat the oil in a large, high-sided skillet over medium-low heat.
2
Add the red pepper flakes; stir until fragrant, about 1 minute.
3
Add the garlic and almonds; cook until light golden, about 3 minutes.
4
Add the anchovies; stir until mashed and well combined with oil mixture.
5
Add the sherry; cook until most of the liquid has evaporated.
6
Add the stock and sugar; stir until the sugar has dissolved.
7
Add the escarole in batches, tossing and adding more as it wilts until all has been added to the pan.
8
Cover; cook over low heat, stirring occasionally, until wilted.
9
Add the currants, and cook until the escarole is tender, about 10 minutes more.
10
Serve.
11
(Per serving)
12
Calories: 112
13
Fat: 5g
14
Cholesterol: 0mg
15
Carbohydrate: 11g
16
Sodium: 175mg
17
Protein: 4g
18
Fiber: 6g

287

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 tablespoon extra-virgin olive oil, 1/2 teaspoon crushed red pepper flakes, 4 garlic cloves, thinly sliced, 1 ounce slivered almonds (about 1/3 cup), and more.

Yes, Braised Escarole with Currants falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Braised Escarole with Currants

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