Braised Escarole With Currants
From mystic_river1 16 years ago
- 20 minutes to make
- Serves 6
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.
Ingredients
- 1 tablespoon extra-virgin olive oil shopping list
- 1/2 teaspoon crushed red-pepper flakes shopping list
- 4 cloves garlic, thinly sliced shopping list
- 1 ounce slivered almonds (about 1/3 cup) shopping list
- 4 anchovy fillets, rinsed (optional) shopping list
- 1/4 cup dry sherry shopping list
- 1/2 cup homemade or low-sodium canned chicken stock, skimmed of fat shopping list
- 1 tablespoon dark-brown sugar shopping list
- 2 bunches escarole (about 2 1/2 pounds), cleaned, drained, and torn into 2-inch pieces shopping list
- 1/4 cup currants shopping list
How to make it
- 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.
People Who Like This Dish 2
- mmmmgood TX
- tilgidh Blackshear, GA
- greekgirrrl Long Island, NY
- mystic_river1 Bradenton, Florida
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The Rating
Reviewed by 3 people-
Could not pass this one up. Great side! *5*
tilgidh
in Blackshear loved it
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" It was excellent "