2 head escarole
1 (12 oz.) cans pitted black olives
3 cloves garlic
Sm. can flat anchovy fillets
1/4 c. extra virgin olive oil
2 c. water
Salt and pepper to taste

Wash escarole thoroughly; discard toughened outer edges. Place leaves into a large 6 quart saucepan. Add olives with the can liquid, garlic, anchovies with the can oil, olive oil and water. Stir, cover, and cook slowly over medium heat for 1 hour. Season to taste. Makes 4 servings.