Catalan Escarole

1. 1

   Soak the chili in hot water until soft.

2. 2

   Seed & thinly slice.

3. 3

   Set aside.

4. 4

   Toast the pine nuts in a small skillet over medium heat until golden, about 5 minutes, stirring constantly.

5. 5

   Add 1 Tbsps.

6. 6

   of the butter and 1/8 teaspoons salt.

7. 7

   Continue stirring until the butter has melted and coats the nuts; set aside.

8. 8

   Heat the oil in a small skillet over low heat; add the shallots and garlic.

9. 9

   Cook until shallots are translucent, about 5 minutes.

10. 10

    Add the reserved pine nuts and currants; cook 1 minute.

11. 11

    Raise the heat to high; add the escarole and chili; season with 1/2 teaspoons salt.

12. 12

    Stir escarole until it begins to wilt, about 3 minutes.

13. 13

    Add the remaining 2 Tbsps.

14. 14

    of the butter; stir until melted.

* Per serving · 4 servings · Values may vary.

No additional tips available.