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Braised Escarole with Currants and Pine Nuts


Braised Escarole with Currants and Pine Nuts Recipe

Ingredients:
  • 3 tablespoons dried currants
  • 2 tablespoons water
  •  
  • 2 pounds escarole, halved lengthwise, cored, cut crosswise into 2-inch-wide strips
  •  
  • 3 tablespoons extra-virgin olive oil
  • 4 garlic cloves, thinly sliced
  • 3 tablespoons pine nuts, toasted
Directions:
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