Photo: Wilted Escarole with Garlic, Lemon and Oil Recipe
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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By Ciufo
on March 04, 2011
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Delicious, light, and healthy!
I am going to make this again and again as both a main and side dish!
For dinner, I added a cup of Pinto Beans to make it more filling, but taste wise I would not recommend it. If you want something more filling I think that cannelloni beans would be tastier, as a previous reviewer mentioned.
Other then that, finding the anchovies delicious, I would keep them whole or add a few whole fillets to the chopped so they are visible.
By cvmorris88
on December 19, 2010
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Absolutely dee-lish! Was looking for a recipe to approximate something like a dish my husband and I recently ate at a restaurant, and happily, this is it! Used butter instead of oil and four cloves of garlic. Skipped the anchovies, and, despite what one of the previous posters said, it worked just fine. Served over chicken marsala and soft polenta. Everyone loved it! I Will definitely make this again.
By goyettec2_12557670
Waretown, 70
on July 16, 2010
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Very tasty! I added a can of cannellini beans to make a light dinner and finished with a little Asiago cheese.
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