Sauteed Escarole "Agrodolce"

Name: Sauteed Escarole "Agrodolce"
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4
Ingredients: 3 tablespoons white balsamic vinegar; 1/4 cup dried currants; 3 tablespoons pine nuts; 2 tablespoons extra-virgin olive oil; Pinch red pepper flakes; 2 cloves garlic, grated; 1 pound escarole, roughly chopped; Kosher salt and freshly ground black pepper

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Level: Easy

Total: 20 min
Active: 20 min

Yield: 4

Escarole cooked in a slightly spicy, sweet and sour sauce.

Level: Easy

Total: 20 min
Active: 20 min

Yield: 4

Ingredients

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3 tablespoons white balsamic vinegar

1/4 cup dried currants

3 tablespoons pine nuts

2 tablespoons extra-virgin olive oil

Pinch red pepper flakes

2 cloves garlic, grated

1 pound escarole, roughly chopped

Kosher salt and freshly ground black pepper

Directions

Pour the vinegar over the currants in a small bowl and let sit until the currants are plump, at least 10 minutes.
Meanwhile, heat a small skillet over medium heat. Add the pine nuts and cook, shaking the skillet occasionally, until lightly browned and fragrant, about 3 minutes. Remove and set aside.
Combine the oil, red pepper flakes and garlic in a cold, large high-sided skillet. Set the skillet over medium heat and allow the oil to warm, spreading the garlic over the pan, about 2 minutes. Raise the heat to medium-high and add the escarole in batches. Add 1/4 cup water and the currant-vinegar mixture. Toss to coat and season with salt and black pepper. Transfer to a serving dish and top with the toasted pine nuts.