Catalan Escarole

• 1 cup pine nuts
• 3 tablespoons unsalted butter
• 12 teaspoon salt, coarse
• 2 tablespoons vegetable oil
• 3 shallots, finely minced
• 3 garlic cloves, minced
• 1 cup black currants, dried
• 1 head escarole, cut into chiffonade
• 1 dried chili (mild to medium hot)

1. Soak the chili in hot water until soft.
2. Seed & thinly slice.
3. Set aside.
4. Toast the pine nuts in a small skillet over medium heat until golden, about 5 minutes, stirring constantly.
5. Add 1 Tbsps.
6. of the butter and 1/8 teaspoons salt.
7. Continue stirring until the butter has melted and coats the nuts; set aside.
8. Heat the oil in a small skillet over low heat; add the shallots and garlic.
9. Cook until shallots are translucent, about 5 minutes.
10. Add the reserved pine nuts and currants; cook 1 minute.
11. Raise the heat to high; add the escarole and chili; season with 1/2 teaspoons salt.
12. Stir escarole until it begins to wilt, about 3 minutes.
13. Add the remaining 2 Tbsps.
14. of the butter; stir until melted.

nuts, unsalted butter, salt, vegetable oil, shallots, garlic, black currants, head, chili

Taken from www.food.com/recipe/catalan-escarole-343376 (may not work)