- 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
- Combine currants and water in small bowl. Let stand 30 minutes. Drain. Transfer currants to medium bowl.
- Cook escarole in batches in large pot of boiling water just until wilted, about 2 minutes. Drain; cool under cold running water. Drain again; squeeze to remove excess water. Combine with currants.
- Heat oil in large skillet over medium-high heat. Add garlic; sauté just until beginning to color, about 2 minutes. Add escarole mixture and pine nuts. Sprinkle with salt and pepper. Sauté until escarole is heated through, about 5 minutes. Season with salt and pepper.