Italian Sauteed Chicory Greens

|Enjoy bitter greens the way Italians do!|chicory endive / escarole|1 large bunch chicory. You can also use endive escarole radicchio dandelion leaves. Any bitter leaf will work2 tbsp extra virgin olive oil 2 cloves garlic minced1/4 tsp hot pepper flakes (optional)4 anchovy fillets in oil2 tbsp raisins2 tbsp pine nuts1 tbsp brined capers (if you use the salt-cured variety make sure to rinse them well)Sea salt to taste|Wash the chicory greens cut into 2-inch pieces and cook in boiling unsalted water for 10 minutes stirring occasionally. NOTE: If you are using endive escarole radicchio or dandelion leaves cut into 2-inch pieces and add to boiling water for about 30 seconds or skip the boiling process altogether and just add raw greens to the frying pan.Drain the chicory and rinse under cold water. Then squeeze out the excess moisture using your hands.In a large frying pan add oil garlic hot pepper flakes and anchovy fillets. Stir for 30 seconds on medium heat until the anchovies dissolve and the garlic is starting to sizzle and turn slightly gold.Add greens raisins pine nuts and capers. Toss gently for 2 to 3 minutes.Add salt to taste. As capers and anchovies are already salty you shouldnt need much.Serve hot or room temperature.|5.00 minutes|2|Mediterranean Living