Catalan Escarole

Total Time: 25 mins Preparation Time: 12 mins Cook Time: 13 mins

Ingredients

• Servings: 4
• 1 cup pine nuts
• 3 tablespoons unsalted butter
• 1/2 teaspoon salt, coarse
• 2 tablespoons vegetable oil
• 3 shallots, finely minced
• 3 garlic cloves, minced
• 1 cup black currants, dried
• 1 head escarole, cut into chiffonade
• 1 dried chili (mild to medium hot)

Recipe

• 1 soak the chili in hot water until soft. seed & thinly slice. set aside.
• 2 toast the pine nuts in a small skillet over medium heat until golden, about 5 minutes, stirring constantly.
• 3 add 1 tbsps. of the butter and 1/8 teaspoons salt. continue stirring until the butter has melted and coats the nuts; set aside.
• 4 heat the oil in a small skillet over low heat; add the shallots and garlic. cook until shallots are translucent, about 5 minutes.
• 5 add the reserved pine nuts and currants; cook 1 minute. raise the heat to high; add the escarole and chili; season with 1/2 teaspoons salt.
• 6 stir escarole until it begins to wilt, about 3 minutes. add the remaining 2 tbsps. of the butter; stir until melted.