Name: Braised Escarole with Currants and Pine Nuts
Yield: Makes 6 servings
Ingredients: 3 tablespoons dried currants; 2 tablespoons water; 2 pounds escarole, halved lengthwise, cored, cut crosswise into 2-inch-wide strips; 3 tablespoons extra-virgin olive oil; 4 garlic cloves, thinly sliced; 3 tablespoons pine nuts, toasted

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Braised Escarole with Currants and Pine NutsPornchai Mittongtare

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 notes

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