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Ingredients Jump to Instructions ↓

  1. 3 tablespoons dried currant s

  2. 2 tablespoons water

  3. 2 pounds escarole , halved lengthwise, cored, cut crosswise into 2-inch-wide strips

  4. 3 tablespoons extra-virgin olive oil

  5. 4 garlic cloves, thinly sliced

  6. 3 tablespoons pine nut s, toasted

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