Wilted Escarole with Garlic, Lemon and Oil

Total Time:
15 min
Prep:
5 min
Cook:
10 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1/4 cup extra-virgin olive oil, 4 turns of the pan
  • 2 cloves garlic, crushed
  • 2 teaspoons anchovy paste, eyeball it
  • 6 anchovy fillets, chopped
  • Couple pinches red pepper flakes
  • 2 heads escarole, trimmed, rinsed, and dried
  • 1 lemon, juiced
Directions

Heat the extra-virgin olive oil in a deep skillet over medium-low heat with garlic and anchovy. Cook together 3 to 4 minutes to infuse garlic into oil. Remove the garlic cloves and stir oil to mix in the melted anchovies and add the red pepper flakes. Raise heat to medium-high. When oil ripples or begins to waft smoke, add greens and stir fry them 2 to 3 minutes. Squeeze lemon juice over the greens, toss, and serve.


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    Wilted Escarole

    Recipe courtesy of Alex Guarnaschelli