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Escarole with Currants, Pine Nuts, and Garlic
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Description
Cooking is an art and your dish should be like a great piece of art. If it’s great, it will have tension and contrast as well as harmonious elements. A contrast of textures, colors and flavors make the best dishes, and I’m happy to say this Escarole with Currants, Pine Nuts, and Garlic does all that and more!
Ingredients
- 2 Tablespoons Olive Oil
- 6 cloves Garlic, Thinly Sliced
- 1 head (small) Escarole, Washed And Cut Into Bite-sized Pieces
- 2 Tablespoons Pine Nuts
- 3 Tablespoons Currants
- Salt And Pepper
Preparation
Warm olive oil in large skillet. Add garlic and cover and sweat for 5–7 minutes on low heat. Do not let it brown.
Turn up heat and sauté escarole, flipping the garlic on top so it doesn’t burn. Add pine nuts so they can toast.
After a few minutes, when the escarole is still crisp with the dark green leaves wilted, stir in currants and season with salt and pepper to taste.
Serve with love.
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