3 (3 lb.) heads escarole
6 crushed freselles
Oil
Italian black olives or plain pitless
Salt and pepper to taste

Wash escarole well. Shred or tear into large pieces. Steam escarole in a small amount of water in a large saucepan. In a large lasagne type pan, layer escarole, fieselles, seasonings and olives.

Drizzle oil over all. This will make a very high pile. Cover with aluminum foil and bake in a 350 degree oven until baked. The foil will become hollow. Test for doneness to a texture like.