Escarole with Chickpeas

I picked up escarole from my grocery, largely because it was the only leafy green that was on sale. I had seen it on menus and in things before, but had never cooked with it personally.

I borrowed the recipe from "Ezra Pound Cake" which I found through Foodgawker. It combines the leafy and slightly bitter escarole with raisins and caramelized onions. I replaced the raisins with dried cranberries.

I'd definitely make this again. The chickpeas and cranberries really complemented the greens well and made it a hearty dish.