This is a classic Italian dish great served with crusty Italian bread to soak up the juices. Here’s how I do it:
Ingredients
1 large head of escarole, end removed and chopped in large pieces
3-4 cloves garlic chopped
2 tbs raisins
2 Tbs capers
1/2 cup chopped black olives
small bunch chopped parsley or dried
1 can cannellini beans rinsed and drained
In a large pot add a few spoons of olive oil, heat then add the garlic and simmer 2 mins then add the olives, raisins and capers and simmer another 2-3 min, add S&P to taste then add the escarole to the pot and about 1 cup of water, set on low flame place a lid on the pot, askew for steam to escape and simmer for 20 mins till escarole is softened. If too much water has evaporated add a little more there should be about 2-3” of liquid in the pot. Add the beans, stir and simmer for another few mins till beans are hot, add fresh parsley, adjust salt. Serve in bowls with the escarole liquid and hot crusty Italian bread for dipping.
