Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 35 minutes
Ease of preparation: easy

1 head escarole, about 1 pound, root ends trimmed and cut in 1/2, ugly leaves removed
2 cloves garlic, minced
2 tablespoons pine nuts, coarsely chopped
3 tablespoons golden raisins, moistened in red wine and chopped
3 tablespoons Parmigiano-Reggiano, freshly grated
2 tablespoons parsley, finely chopped
1/2 teaspoon salt, plus more for seasoning
Black pepper
3 tablespoons extra-virgin olive oil

In a medium bowl, place the garlic, pine nuts, raisins, Parmigiano-Reggiano, parsley and salt and mix well to combine. Place the stuffing in the cavity of 1 of the escarole halves. Place the other half on top of the stuffed half and tie them together tightly with butcher's twine. Season with salt and pepper.

In a large, heavy-bottomed skillet, warm the olive oil and place the escarole in the skillet, adding water to come halfway up its sides. Cover, bring the liquid to a boil, reduce to a simmer, and cook 15 minutes. Turn the escarole gently with tongs and cook another 10 minutes, until the water has evaporated and the escarole is soft. Uncover and cook for another 5 minutes, to brown the escarole.

Cut the string, slice into 4 portions and serve.