Braised Escarole with Currants and Pine Nuts

1. 1

   Combine currants and water in small bowl.

2. 2

   Let stand 30 minutes.

3. 3

   Drain.

4. 4

   Transfer currants to medium bowl.

5. 5

   Cook escarole in batches in large pot of boiling water just until wilted, about 2 minutes.

6. 6

   Drain; cool under cold running water.

7. 7

   Drain again; squeeze to remove excess water.

8. 8

   Combine with currants.

9. 9

   Heat oil in large skillet over medium-high heat.

10. 10

    Add garlic; saute just until beginning to color, about 2 minutes.

11. 11

    Add escarole mixture and pine nuts.

12. 12

    Sprinkle with salt and pepper.

13. 13

    Saute until escarole is heated through, about 5 minutes.

14. 14

    Season with salt and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.