Two 1 1/2-pound heads escarole, cored, leaves separated
1/4 cup extra-virgin olive oil
4 shallots, thinly sliced
2 garlic cloves, minced
1 tablespoon fresh lemon juice
1/2 teaspoon finely grated lemon zest
Freshly ground pepper
How to Make It
In a large saucepan, bring the cold water to a boil. Add the wild rice and a large pinch of salt, cover and simmer until tender, about 30 minutes. Drain the rice.
In a bowl, soak the currants in the hot water for 10 minutes. Drain.
In a pot of boiling salted water, cook the escarole leaves until tender, about 4 minutes. Drain and let cool. Squeeze the escarole dry and coarsely chop it.
Heat the olive oil in a large enameled cast-iron casserole. Add the shallots and cook over low heat until softened, about 5 minutes. Add the garlic and cook until fragrant, about 3 minutes. Add the escarole and currants and cook over moderate heat, stirring, for 2 minutes. Add the wild rice and cook until warmed through. Stir in the lemon juice and zest and season with salt and pepper. Serve hot.
Make Ahead: The recipe can be prepared through Step 3 and refrigerated overnight.
Notes: one serving Calories 224 kcal, Total Fat 3 gm, Saturated Fat 9 gm