Braised Escarole with Black Currants

Hey daredevil, thanks for stopping by. Here’s a flavorful dish with some uncommon ingredients that, fortunately, you may be able to secure from your local farmer at the right time of year.

Escarole hails from the chicory family, which is a nice way of saying it was born to be bitter. While it can be eaten raw in vinaigrette-dressed salads, I find it more delicious when cooked.

Black currants are musky, tart, and … interesting. If you can’t find fresh, substitute dried – reconstituted by soaking in water for about 30 minutes.

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Here’s the recipe:

You’ll need:

– 1 large or 2 medium heads escarole
– 1/2 pint black currants (optional: halve them)
– 1/4 cup minced fresh mint
– 3 -4 cloves garlic, diced
– 2 tbsp cooking oil (avocado, grapeseed)
– 2 tbsp extra virgin olive oil
– salt, to taste
– pine nuts, optional

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Simple Steps:

1. Chop, then rinse the escarole well.

2. In a large pan, heat the cooking oil and toss in the garlic. Cook for 2-3 minutes on low heat.
3. Add in the escarole and currants. Cook about 5 minutes, until fully wilted (till it can’t wilt no more).
4. Add a dash of salt and the mint and cook another 2 minutes, stirring occasionally.
5. That’s it. Serve and Enjoy!

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