Sauteed Escarole

Escarole is a bitter green, I just love it. This is a good introduction if you never had it. The raisins sweeten it. The beans give it a nice richness. The vinegar cuts down the bitterness and the salty capers and anchovies makes for a dish with lots of flavor. The optional ingredients are for those that are not vegetarians. Do rinse the beans, anchovies and capers well to remove excess sodium.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 1  bunch escarole
• 1 (15 ounce) can  white 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

• Garnish

•  grated cheese (optional "omit to make vegetarian")

Directions

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.