This lovely side dish is delicious with roast pork or chicken, or grilled sausages or fish.
Market tip: Escarole has a pleasantly mild bitterness and sturdy leaves that hold up well to cooking. Young escarole (available at farmers' markets) is mellower and makes a wonderful salad green.
Recipe information
Yield
Makes 6 servings
Ingredients
Preparation
Step 1
Combine currants and water in small bowl. Let stand 30 minutes. Drain. Transfer currants to medium bowl.
Step 2
Cook escarole in batches in large pot of boiling water just until wilted, about 2 minutes. Drain; cool under cold running water. Drain again; squeeze to remove excess water. Combine with currants.
Step 3
Heat oil in large skillet over medium-high heat. Add garlic; sauté just until beginning to color, about 2 minutes. Add escarole mixture and pine nuts. Sprinkle with salt and pepper. Sauté until escarole is heated through, about 5 minutes. Season with salt and pepper.
