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Braised Escarole with Currants and Pine Nuts
- 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:View on Bon Appetit
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