Escarole has a fabulously bright flavor. By exposing it to a bit of heat (and a few aromatics) its crunch is softened. A few currants add a sweetness that further tempers its sometimes bitter nature.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: Makes 4 servings
- 1 head escarole
- 1 Tbsp. olive oil
- 1 clove garlic, finely chopped
- 1/8 tsp. red pepper flakes (optional)
- 2 Tbsp. dried currants
- 1 - 1 Tbsp. pine nuts
- Sea salt
- Trim stem end of the escarole and cut or tear the leaves into bite-size pieces. Rinse and dry and set aside.
- In a large frying pan or sauté pan, heat oil over medium high heat. Add garlic and stir to coat with the oil. Cook, stirring frequently, until sizzling and fragrant, about 1 minute. Add chile flakes, if using, currants, and pine nuts. Cook, stirring, until currants are slightly plumped up and pine nuts just start to turn golden.
- Add cleaned escarole. Stir to combine everything and coat the escarole pieces with oil. Cook, stirring frequently, until escarole is wilted and a bit tender, about 5 minutes. Sprinkle with salt to taste. Serve hot or warm.