Sauteed Escarole

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 bunch escarole
• 1 (15 ounce) can cannellini beans, rinsed and drained
• 1 tablespoon golden raisin
• 2 -4 anchovy fillets, soaked 10 minutes in (optional "omit to make vegetarian")
• water or milk, and patted dry
• 1 tablespoon olive oil
• 1 tablespoon pine nuts, lightly toasted
• 2 garlic cloves, minced
• 1 teaspoon capers, drained and rinsed
• 1 teaspoon balsamic vinegar
• salt and pepper
• grated cheese (optional "omit to make vegetarian")

Recipe

• 1 discard or trim any tough outer leaves.
• 2 tear into bite sized pieces, wash and spin dry.
• 3 soak the raisins in 2 tbsp warm water until soft, about 20 minutes.
• 4 chop the anchovies into a paste.
• 5 heat the olive oil and saute the garlic until it turns pale brown, about 2 minutes.
• 6 add in beans, it's ok if they get mashed while stirring.
• 7 stir in the escarole until it wilts.
• 8 stir in all of the other ingredients and saute for about a minute.
• 9 serve hot topped with grated cheese.