Ingredients

serves 6

　　1 tablespoon extra-virgin olive oil

　　1/2 teaspoon crushed red pepper flakes

　　4 garlic cloves, thinly sliced

　　1 ounce slivered almonds (about 1/3 cup)

　　4 anchovy fillets, rinsed (optional)

　　1/4 cup dry sherry

　　1/2 cup homemade or low-sodium store-bought chicken stock, skimmed of fat

　　1 tablespoon dark-brown sugar

　　2 bunches (2 1/2 pounds) escarole, cleaned, drained, and torn into 2-inch pieces

　　1/4 cup currants

　　

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.

　　

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

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.