Braised Escarole with Currants
Escarole, a mild-flavored endive, is braised in a mixture of sherry, garlic, almonds, and chicken stock; sweet currants are added during the last few minutes of cooking.
- Servings: 6
Photography: Richard Gerhard Jung
Source: Martha Stewart Living, November 2001
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon crushed red-pepper flakes
- 4 garlic cloves, thinly sliced
- 1 ounce (about 1/3 cup) slivered almonds
- 4 anchovy fillets, rinsed (optional)
- 1/4 cup dry sherry
- 1/2 cup homemade or low-sodium canned chicken stock, skimmed of fat
- 1 tablespoon dark-brown sugar
- 2 bunches (about 2 1/2 pounds) escarole, cleaned, drained, and torn into 2-inch pieces
- 1/4 cup currants
Heat oil in a large, high-sided skillet over medium-low heat. Add pepper flakes; stir until fragrant, about 1 minute. Add garlic and almonds; cook until light golden, about 3 minutes. Add anchovies, if using; stir until mashed and well combined with the oil mixture. Add sherry; cook until most of liquid has evaporated. Add stock and sugar; stir until sugar has dissolved.
Add 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 currants; cook until escarole is tender, about 10 minutes more. Serve.