Sauteed Escarole with Currants and Capers

1. 1

   Preheat oven to 350F.

2. 2

   In a shallow baking pan toast nuts in middle of oven until golden, about 5 minutes.

3. 3

   Cut escarole into 1-inch pieces and chop garlic.

4. 4

   In a 12-inch nonstick skillet saute garlic in oil over moderately high heat, stirring, until fragrant, about 1 minute.

5. 5

   Add escarole in 3 batches, tossing each batch with tongs until wilted before adding next.

6. 6

   Stir in currants, capers, and salt and pepper to taste and cook, covered, over moderately low heat until escarole is tender, about 3 minutes.

7. 7

   Remove lid and cook over moderately high heat until most liquid is evaporated, about 2 minutes more.

8. 8

   Stir in nuts.

* Per serving · 4 servings · Values may vary.

No additional tips available.