Sauteed Escarole

• 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")

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.

escarole, white cannellini beans, golden raisin, water, olive oil, pine nuts, garlic, capers, balsamic vinegar, salt, grated cheese

Taken from www.food.com/recipe/sauteed-escarole-61234 (may not work)