Ingredients
1 tablespoon extra-virgin olive oil
1/2 teaspoon crushed red-pepper flakes
4 garlic cloves, thinly sliced
1 ounce (about 1/3 cup) slivered almonds
4 anchovy fillets, rinsed (optional)
1/4 cup dry sherry
1/2 cup homemade or low-sodium canned chicken stock, skimmed of fat
1 tablespoon dark-brown sugar
2 bunches (about 2 1/2 pounds) escarole, cleaned, drained, and torn into 2-inch pieces
1/4 cup currants
Preparation
Heat oil in a large, high-sided skillet over medium-low heat. Add pepper flakes; stir until fragrant, about 1 minute. Add garlic and almonds; cook until light golden, about 3 minutes. Add anchovies, if using; stir until mashed and well combined with the oil mixture. Add sherry; cook until most of liquid has evaporated. Add stock and sugar; stir until sugar has dissolved.
Add 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.
Add currants; cook until escarole is tender, about 10 minutes more. Serve.
