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Escarole?

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Had some ladies over for dinner last week and this is what I cooked (half eaten... I forgot about taking a picture!). Good stuff. Here's the goods:

Escarole with Carmalized Onions and Chickpeas

2 Tbl olive oil
1 large sweet onion, thinly sliced
1 large bunch escarole (about 1 ½ pounds), washed and torn into pieces
¼ cup golden raisins
¼ tsp salt
½ pound multigrain penne pasta
1 can (15.5oz) chickpeas, undrained
Grated Parmesan cheese


Heat oil in 12” skillet over medium heat. Add onion and cook, stirring often, for 15-23 minutes or until golden. Lower heat if onion is browning too quickly.

Add escarole and raisins to skillet. Cook, turning occasionally, for about 6 minutes, until leaves are tender and stem ends are still crunchy. Sprinkle with salt.

Meanwhile, make pasta. Drain, reserving ½ cup pasta water, and return to pot.

Stir in chickpeas with their liquid. Simmer, stirring occasionally, for 3 minutes or until heated through. Serve over pasta, adding reserved pasta water if need to thin sauce. Sprinkle grated cheese, if desired.

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