Braised Escarole with Currants

Preparation

1. Step 1

   Heat the oil in a large, high-sided skillet over medium-low heat. Add the red pepper flakes; stir until fragrant, about 1 minute. Add the garlic and almonds; cook until light golden, about 3 minutes. Add the anchovies; stir until mashed and well combined with oil mixture. Add the sherry; cook until most of the liquid has evaporated. Add the stock and sugar; stir until the sugar has dissolved.

   Step 2

   Add the escarole in batches, tossing and adding more as it wilts until all has been added to the pan. Cover; cook over low heat, stirring occasionally, until wilted.

   Step 3

   Add the currants, and cook until the escarole is tender, about 10 minutes more. Serve.

2. FIT TO EAT RECIPE

   Step 4

   (Per serving)

   Step 5

   Calories: 112

   Step 6

   Fat: 5g

   Step 7

   Cholesterol: 0mg

   Step 8

   Carbohydrate: 11g

   Step 9

   Sodium: 175mg

   Step 10

   Protein: 4g

   Step 11

   Fiber: 6g