Stuffed Escarole

Cook the escarole in boiling salted water with the garlic for 7 to 10 minutes. Drain while still fairly compact; gently squeeze out the excess liquid. Put them on a chopping board and spread the leaves. Divide the olives, golden raisins, pine nuts and half the Romano among the 4 heads of escarole and mound them together in the center of each head. Close up the leaves and press well to form a roll. Brown the rolls in the olive oil in a skillet. As soon as they color, transfer them to an oiled baking dish, sprinkle with the remaining Romano and finish cooking a preheated 400 degrees F oven for 15 minutes.