Clean the escarole removing any damaged outer leaves, wash it carefully, dry it and cut it into strips. In a heavy-bottomed frying pan, sauté the clove of garlic in the olive oil with the anchovy filets and the chopped chilli pepper. Break up the anchovies with the tip of a wooden spoon, then add the escarole, capers, olives and pine nuts. Mix everything together, put the lid on, cook over a medium heat for about 10 to 15 minutes stirring occasionally, and season with salt shortly before the end of the cooking time. Escarole prepared in this way can be served either hot or just slightly warm.