Braised Escarole with Currants and Pine Nuts

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Ingredients in this Recipe

2 pounds escarole, halved lengthwise, cored, cut crosswise into 2 inch wide strips
2 tablespoons water
3 tablespoons dried currants
3 tablespoons extra virgin olive oil
3 tablespoons pine nuts, toasted
4 garlic cloves, thinly sliced

Recipe Preparation

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