Italian Grandma's Escarole

Or other robust, bitter penchant greens

Ingredients

• 1 head escarole-washed and rough chopped.  No need to spin dry…you’ll need the residual liquid for braising.
• ¼ cup olive oil for cooking
• 3 anchovy fillets
• ½ cup organic pine nuts
• 3-4 cloves minced garlic
• ½ cup golden raisins
• 1 tsp sea salt
• ½ tsp sugar
• 1 Tb butter

In a heavy bottomed pot add:

• ¼ cup cooking olive oil
• 3 anchovy fillets

Cook gently on med heat until the anchovies melt.

Add:

• ½ cup organic pine nuts. Cook until the pine nuts begin to turn golden.  Be careful not to burn them.

Add:

• ½ cup golden raisins
• 3-4 minced garlic cloves
• 1 tsp sea salt
• ½ tsp sugar
• 1 Tb butter

Continue to cook on med low heat for 4 min or so.  The raisins should soften and brown a bit.  The garlic can burn if you're not careful.

Add

Chopped escarole -- Stir together and cook over medium heat for five minutes with the lid off.

Remove from the heat. Put a lid on it and let it steam for five more minutes.

Ready to serve.  Oh yummy.

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