Recipe

Braised Escarole With Currants Recipe

Add Step-by-Step Photos	Mystic_river1 / All my dishes 1 year, 10 months ago A pescatarian dish that is sure to please. If you cook it a day ahead and refrigerate you will really get the wonderful melding of flavors. Prep:15m Cook:20m Servings:6	Mystic_rive
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Ingredients

1 tablespoon extra-virgin olive oil

1/2 teaspoon crushed red-pepper flakes

4 cloves garlic, thinly sliced

1 ounce slivered almonds (about 1/3 cup)

4 anchovy fillets, rinsed (optional)

1/4 cup dry sherry

1/2 cup homemade or low-sodium canned chicken stock, skimmed of fat

1 tablespoon dark-brown sugar

2 bunches escarole (about 2 1/2 pounds), cleaned, drained, and torn into 2-inch pieces

1/4 cup currants

Directions

Heat oil in a large high-sided skillet over medium-low heat.

Add pepper flakes; stir until fragrant, about 1 minute.

Add garlic and almonds; cook until light golden, about 3 minutes. Add anchovies; stir until mashed and well combined with oil mixture. Add sherry; cook until most of liquid has evaporated.

Add stock and sugar; stir until sugar has dissolved.

Add escarole in batches, tossing and adding more as it wilts until all has been added to pan.

Cover; cook over low heat, stirring occasionally, until wilted.

Add the currants, and cook until the escarole is tender, about 10 minutes more.

Serve.

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