Escarole with Currants and Honey

Ingredients

• 3 tablespoons currants 
• 2 heads endive dried rinsed cleaned
• 2 tablespoons honey 
• 5 tablespoons olive oil extra-virgin
• 1  onion red sliced thin
• 6 servings salt and pepper black freshly ground

Equipment

• frying pan

Directions

1. In a 12 to 14-inch saute pan, heat olive oil over medium heat until smoking.
2. Add escarole and stir vigorously to coat entirely with oil.
3. Add onion and cook until cooked through, about 3 minutes.
4. Add honey and currants and cook until all liquid has evaporated. Season with salt and pepper.;