Catalan Escarole

Directions

1. 1
   Soak the chili in hot water until soft.
2. 2
   Seed & thinly slice.
3. 3
   Set aside.
4. 4
   Toast the pine nuts in a small skillet over medium heat until golden, about 5 minutes, stirring constantly.
5. 5
   Add 1 Tbsps.
6. 6
   of the butter and 1/8 teaspoons salt.
7. 7
   Continue stirring until the butter has melted and coats the nuts; set aside.
8. 8
   Heat the oil in a small skillet over low heat; add the shallots and garlic.
9. 9
   Cook until shallots are translucent, about 5 minutes.
10. 10
    Add the reserved pine nuts and currants; cook 1 minute.
11. 11
    Raise the heat to high; add the escarole and chili; season with 1/2 teaspoons salt.
12. 12
    Stir escarole until it begins to wilt, about 3 minutes.
13. 13
    Add the remaining 2 Tbsps.
14. 14
    of the butter; stir until melted.