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Escarole, a mild-flavored endive,is braised in a mixture of sherry, garlic,almonds, and chicken stock; sweet currantsare added during the last few minutes ofcooking.

Martha Stewart Living, November 2001

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Credit: Richard Gerhard Jung

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Servings:
6
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Ingredients

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Directions

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  • 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.

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  • 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.

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