Ingredients for Catalan Escarole
- 1/4 cup pine nuts
- Unsalted Butter
- 3/8 teaspoon salt
- Vegetable Oil
- 2 medium shallots, thinly sliced
- Garlic Cloves
- Black Currants
- 1 large head of escarole, roughly chopped (about 1 pound)
- Dried Chili
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How to Make Catalan Escarole
- Soak 1-2 dried guindilla chilies (or Anaheim/California/Guajillo chilies) in hot water until softened (about 15-20 minutes).
- Remove chilies from water, seed, and thinly slice. Set aside.
- Toast 1/4 cup pine nuts in a small skillet over medium heat until golden brown, about 5 minutes, stirring constantly.
- Add 1 tablespoon of butter and 1/8 teaspoon salt to the pine nuts. Stir until butter melts and coats the nuts. Set aside.
- Heat 2 tablespoons of olive oil in a medium skillet over low heat.
- Add 2 thinly sliced shallots and 2 minced cloves of garlic to the skillet. Cook until shallots are translucent, about 5 minutes.
- Add the toasted pine nuts and 1/4 cup currants to the skillet. Cook for 1 minute.
- Increase heat to high. Add the chopped escarole and the sliced chilies.
- Season with 1/2 teaspoon salt. Stir until escarole begins to wilt, about 3 minutes.
- Add the remaining 2 tablespoons of butter. Stir until melted and the escarole is wilted but still slightly crisp.
- Serve immediately as a side dish or light meal. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
6g
Fat
40g
Carbs
5g
