Instructions: Divide the escarole into individual leaves and separate the tough outer leaves from the more tender inner ones. Wash both well, dry and roughly chop.

Heat the oil in a large skillet over low heat and saute the garlic for 4 minutes. Add the tough outer escarole leaves, cover and cook for 10 minutes. Add the more tender leaves, replace the cover and cook for another 10 minutes.

Place the capers and olives in the skillet and stir to blend the flavors.

Season with salt, cover and cook for 10 minutes. Add the anchovies, mashing them into the liquid with a wooden spoon. Cook for 5 minutes, transfer to a heated platter and serve immediately.

Bianchi

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