Escarole with Currants and Honey
In a 12 to 14-inch saute pan, heat olive oil over medium heat until smoking. Add escarole and stir vigorously to coat entirely with oil. Add onion and cook until cooked through, about 3 minutes. Add honey and currants and cook until all liquid has evaporated. Season with salt and pepper.
Recipe courtesy Mario Batali, 2001