Braised escarole with currants
Instructions:
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon crushed red pepper flakes
- 4 garlic cloves, thinly sliced
- 1 ounce slivered almonds (about π cup)
- 4 anchovy fillets, rinsed (optional)
- 1/4 cup dry sherry
- 1/2 cup homemade or low-sodium storebought chicken stock, skimmed of fat
- 1 tablespoon dark-brown sugar
- 2 bunches (2 1/2 pounds) escarole, cleaned, drained, and torn into 2-inch pieces
- 1/4 cup currants
- Heat the oil in a large, high-sided skillet over medium-low heat. Add the red pepper flakes; stir until fragrant, about 1 minute. Add the garlic and almonds; cook until light golden, about 3 minutes. Add the anchovies; stir until mashed and well combined with oil mixture. Add the sherry; cook until most of the liquid has evaporated. Add the stock and sugar; stir until the sugar has dissolved.
- Add the escarole in batches, tossing and adding more as it wilts until all has been added to the pan. Cover; cook over low heat, stirring occasionally, until wilted.
- Add the currants, and cook until the escarole is tender, about 10 minutes more. Serve.
- SERVES 6