2 heads escarole (kept whole)
1 can boneless anchovies
1/2 jar capers
1/2 sm. Mozzarella
6-8 green pitted olives
Olive oil to taste

Cut off bottom stem of escarole close to leaves; wash thoroughly. Spread leaves of escarole after washing. Tuck in between the leaves the anchovies (in small pieces), diced cheese, green olives, and capers. Close the head of escarole; tie with string to hold together. Place in covered pot; drizzle oil and salt slightly over the vegetable. Add 1/2 cup water; cover and steam until cooked, 30 minutes or so. Remove string; cut in the direction of the leaves. Serve hot. This is a Christmas Eve traditional vegetable.