2 heads escarole
1/4 c. raisins
2 cloves garlic, minced
Salt and pepper to taste
2 tsp. pine nuts
1/4 c. oil
1 can pitted ripe olives
1 can anchovies with capers

Wash escarole, cut ends off. Put the heads of escarole in large pot. Put rest of ingredients on top of escarole; cover and cook down until tender. Add anchovies and capers, undrained. Cook a few minutes longer.