1 head of escarole    –> serves 2 -4

1/2 cup of raisins

1/2 - 3/4 cup of seasoned bread crumbs

olive oil  (about 1/4 of cup)

Clean the escarole and make sure that all soil, or sand has been removed.

Cook in boiling water until tender. Drain, and allow it to cool

Squeeze out the excess water.

Pyrex pan: 7 x 11 works well for one head escarole, drizzle some additional oil on the bottom create a film.

Straighten each leave and place one leaf at a time in the prepared pan.

When one layer has been accomplished, layer it with some of the raisins and bread crumbs.

Repeat until all the escarole is in the pan.

Using a clean sharp scissor, cut the escarole into searving size squares.

You may heat this in the microwave or the oven. Cover during the re-heating process.

Enjoy!