Later On

From Mark Bittman’s blog:

Andrea
Yield 4 to 6 servings
Time 30 minutes

All ingredients approximate (obviously).

• 3 to 4 small heads escarole, separated into leaves and well washed
• Salt, sparingly
• Extra virgin olive oil
• 2 cloves garlic
• A small handful of pine nuts
• The same amount of salted capers (the smaller the better), well washed, repeated, until little salt remains
• A not-quite-as-small handful of raisins
• The same amount of black olives, preferably “olive di gaeta,” though kalamata will do, pitted

1. Boil the escarole leaves in slightly salted water for 6 to 7 minutes, drain and dry.

2. Simmer the garlic in a large pan with the oil until it’s lightly golden, then remove. Add the escarole and cook over medium heat for about 10 minutes, stirring occasionally. At the end the escarole should be quite tender and the mixture nearly dry.

3. Add the remaining ingredients, cover, and cook for another 5 minutes or so.

4. It’s unlikely you’ll need to add salt, but do so if necessary, then serve at room temperature. In fact, “the longer it sits the better,” says Andrea, who adds “it’s even better the following day.”