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V Braised Escarole/Endive and Tomatoes
From food52.com; serves 6-8; ready in about 45 minutes.
1 large head of escarole
1 large yellow onion small dice
1 15 oz. can of garbanzo beans
3 good sized ripe tomatoes, diced or 1 15 oz. can of diced tomatoes
2 teaspoons sugar
3 large garlic cloves minced
½ teaspoon salt
2 ½ Tablespoons olive oil
1/3 cup dark raisins
Fresh ground black pepper
Heat olive oil in a large metal pot and add in diced onions and sugar, stir to incorporate. Keep temperature on medium heat and saute until golden brown, around 15 minutes. Add in minced garlic and cook for a few minutes until garlic turns light brown. Drain the garbanzo beans and rinse well, add to the cooking pot along with the raisins and saute for 2 minutes. Add in the diced tomatoes with the liquid to the cooking pot, turn heat down to low.
Cut the escarole in small chunky pieces and wash well. The best way to do this is to fill a very large bowl or sink with warm water and throw the cut escarole in the water and swish around several times. The dirt will sink to the bottom and the clean escarole will rise to the top. Take the clean escarole out and lay on a dry towel to dry off for a second. Add the escarole to the cooking pot. Stir the escarole every few minutes. The greens will start wilting down very fast. Braise this in the pot for around 15-20 minutes on low heat. Add the salt and ground pepper to taste.
If you like cheese as much as I do you can top the dish of with some freshly grated parmesan or romano cheese.