Sauteed Escarole "Agrodolce"
- Level: Easy
- Yield: 4
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 161
- Total Fat
- 11
- Saturated Fat
- 1
- Carbohydrates
- 15
- Dietary Fiber
- 5
- Sugar
- 8
- Protein
- 2
- Cholesterol
- 0
- Sodium
- 348
- Total: 20 min
- Active: 20 min
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
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.