Braised Escarole with Currants

• 1 tablespoon extra-virgin olive oil
• 1/2 teaspoon crushed red pepper flakes
• 4 garlic cloves, thinly sliced
• 1 ounce slivered almonds (about 1/3 cup)
• 4 anchovy fillets, rinsed (optional)
• 1/4 cup dry sherry
• 1/2 cup homemade or low-sodium store-bought chicken stock, skimmed of fat
• 1 tablespoon dark-brown sugar
• 2 bunches (2 1/2 pounds) escarole, cleaned, drained, and torn into 2-inch pieces
• 1/4 cup currants

1. Heat the oil in a large, high-sided skillet over medium-low heat.
2. Add the red pepper flakes; stir until fragrant, about 1 minute.
3. Add the garlic and almonds; cook until light golden, about 3 minutes.
4. Add the anchovies; stir until mashed and well combined with oil mixture.
5. Add the sherry; cook until most of the liquid has evaporated.
6. Add the stock and sugar; stir until the sugar has dissolved.
7. Add the escarole in batches, tossing and adding more as it wilts until all has been added to the pan.
8. Cover; cook over low heat, stirring occasionally, until wilted.
9. Add the currants, and cook until the escarole is tender, about 10 minutes more.
10. Serve.
11. (Per serving)
12. Calories: 112
13. Fat: 5g
14. Cholesterol: 0mg
15. Carbohydrate: 11g
16. Sodium: 175mg
17. Protein: 4g
18. Fiber: 6g

extravirgin olive oil, red pepper, garlic, almonds, anchovy, sherry, chicken, darkbrown sugar, bunches, currants

Taken from www.epicurious.com/recipes/food/views/braised-escarole-with-currants-392826 (may not work)