1 large escarole1/4 cup extra-virgin olive oil 2 medium onions, halved and thinly sliced 2 teaspoons sugar 1/4 cup dark raisins Salt and freshly ground black pepper 3 cups drained chickpeas, plus 1/3 cup cooking liquid reserved OR 3 cups canned chickpeas with 1/3 cup canning liquid reserved

Trim and discard the core and any tough stems of the escarole. Wash the leaves in a large bowl of cold water. Tear the leaves into large pieces, and set aside.

Heat the oil over medium heat in a large sauté pan. Add the onions and cook, stirring often, about 15 minutes. Stir in the sugar, and continue cooking until the onions for 5 minutes.

Add the raisins and escarole. Cook, turning the escarole occasionally, until the leaves are tender, about 6 minutes. Season with salt and pepper to taste. Stir in the chickpeas and their liquid. Simmer, stirring occasionally, until the flavors have blended, about 3 minutes. Adjust the seasonings, and serve immediately.

From ezrapoundcake.com