Ingredients:
1 bunch escarole
1 (15 ounce) cans white cannellini beans, rinsed and drained
1 tablespoon golden raisins
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
grated cheese ( optional “omit to make vegetarian”)
Directions:
Discard or trim any tough outer leaves.
Tear into bite sized pieces, wash and spin dry.
Soak the raisins in 2 tbsp warm water until soft, about 20 minutes.
Chop the anchovies into a paste.
Heat the olive oil and saute the garlic until it turns pale brown, about 2 minutes.
Add in beans, It’s OK if they get mashed while stirring.
Stir in the escarole until it wilts.
Stir in all of the other ingredients and saute for about a minute.
Serve hot topped with grated cheese.
Servings: 4
Time preparation: 10 min.
Time total: 20 min.