Stuffed Escarole

• 1 large head escarole
• 3 cups cubes of day-old country bread
• 2 garlic cloves, crushed and peeled
• 7 tablespoons extra-virgin olive oil
• 1/4 cup chopped oil-cured black olives
• 1/2 cup finely shredded provola
• 3 tablespoons drained tiny capers in brine
• 3 tablespoons toasted pine nuts
• 1/2 teaspoon dried oregano
• 1/4 teaspoon kosher salt
• 1/2 cup grated Grana Padano or Parmigiano-Reggiano

1. Preheat the oven to 375 degrees F.
2. Bring a large pot of water to boil for blanching the escarole.
3. Separate the escarole into leaves, and blanch in the boiling water until the leaves are limp, about 2 minutes.
4. Remove the leaves with tongs, reserving the cooking water.
5. Cool the leaves in ice water, and pat dry.
6. Set aside the twelve largest leaves (or combine two smaller leaves to make one large one if necessary) for stuffing, and chop the rest of the escarole.
7. Squeeze any excess water from the chopped escarole and set aside.
8. Pour about 2 cups of the hot escarole cooking water over the bread cubes in a bowl.
9. Let soak for a few minutes, then strain the bread.
10. (Weight the top of the strainer with a bowl and some heavy cans, and let the bread drain and cool.)
11. Cook the garlic with 2 tablespoons of the olive oil in a small skillet over medium-high heat.
12. Once the garlic is sizzling, add the chopped escarole, and saute for a few minutes to cook off any residual moisture, then add the olives.
13. Cook and toss a few minutes, then transfer to a large bowl to cool slightly.
14. When the escarole has cooled, add the soaked, drained bread, the provola, capers, pine nuts, and oregano, and stir to combine.
15. Spread the twelve escarole leaves flat on your work surface.
16. Place the stem part of one flattened leaf closest to you, and evenly distribute the filling among the leaves, spreading the filling out on the leaf but leaving an inch or so of border all around.
17. Fold the sides in over the bowl, then begin rolling from the side closer to you till you have rolled it up completely.
18. Flip the tip of the leaf up snugly around to make a tightly stuffed escarole roll.
19. Repeat with the remaining leaves.
20. Brush a 9-by-13-inch baking dish with 3 tablespoons olive oil, and arrange the rolls, seam side down, in the dish.
21. Sprinkle the tops of the rolls with the salt and grated cheese.
22. Drizzle the remaining 2 tablespoons olive oil over all.
23. Cover the baking dish with foil, and bake 20 minutes.
24. Uncover, and bake until the tops of the rolls are browned and crusty, about 15 minutes.
25. To salt or not salt the water, that is the question.
26. I used to boil vegetables in salted water, but I found that if I boiled them in unsalted water they would retain more of their natural flavors.
27. After draining them, but while they are still steaming hot, I toss them with some coarse salt, to enhance their natural goodness.
28. Does it really make a difference?
29. Indeed it does.
30. Instead of making a saline solution out of the boiling water, which permeates the vegetable throughout, salting later allows the vegetable to retain its pure flavor.
31. In addition, the sprinkled salt adds another dimension by seeping into the vegetable while it is still hot.

head, country bread, garlic, extravirgin olive oil, chopped oil, provola, capers, nuts, oregano, kosher salt

Taken from www.epicurious.com/recipes/food/views/stuffed-escarole-385341 (may not work)