Mama Lucia Bellias Stuffed Escarole Recipe

Directions:

1. Rinse and drain the escarole well, but do not detach the leaves from the core. In a small bowl, combine the bread crumbs, cheese, half the garlic, anchovies, olivies, pinoli and black pepper and 3 tablespoons of the olive oil.
2. Carefully spread the escarole leaves open to the center and stuff the filling in 6the middle.
3. Close up the leaves and tie the escarole firmly with kitchen string so filling will not fall out.
4. Place the escarole bundles in a large pot.
5. Sprinkle on the remaining olive oil, and garlic.
6. Add the water, cover the pot, and cook over low heat for 20 to 25 minutes, or until the leaves have wilted and are soft.
7. Carefully remove the escarole to a cutting board and cut off the strings.
8. Cut the bundle into pieces and serve with pan juices.
9. That's it! Mangia bene!