Braised Escarole With Currants And Pine Nuts

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Epicurious
Nutrition per serving    (USDA % daily values)
CAL
119
FAT
32%
CHOL
0%
SOD
2%

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Ingredients for 6 servings

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

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