How many servings does this recipe make?

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

What ingredients do I need for Braised Escarole with Currants and Pine Nuts?

You need 6 ingredients. The key ingredients include: 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, and more.

Is Braised Escarole with Currants and Pine Nuts suitable as general?

Yes, Braised Escarole with Currants and Pine Nuts falls under the General category and is a great choice for this type of meal.

How do I store leftover Braised Escarole with Currants and Pine Nuts?

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

Braised Escarole with Currants and Pine Nuts Recipe

Name: Braised Escarole with Currants and Pine Nuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Try this homemade Braised Escarole with Currants and Pine Nuts recipe the whole family will love. Made with currants, water, extra-virgin olive oil and …

This Braised Escarole with Currants and Pine Nuts relies on simple, everyday ingredients such as dried currants, water, extra-virgin olive oil and garlic cloves, thinly sliced. It comes together quickly and makes 4 servings, at about 324 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 General

Servings: persons

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

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Quick Info

Servings
4 servings
Calories
324 kcal
Category
General

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