- 5 tablespoons extra-virgin olive oil
- 2 heads escarole, cleaned, rinsed and dried
- 1 red onion, sliced thin
- 2 tablespoons honey
- 3 tablespoons currants, or raisins
- Salt and freshly ground black pepper
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.