Wilted Escarole with Garlic, Lemon and Oil

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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.

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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.

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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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I was pleased with the way this turned out. I listened to other reviews, and didn't wilt the escarole for quite as long. The anchovies gave the dish a nice salty undertone, and the lemon juice gave it just the right tangy finish. I'll be making it again.

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This was so easy to make and very flavorful. I chopped up the garlic and added it back in towards the end. I will definitely make this again and again.

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Followed this recipe exactly, from anchovies to anchovy paste, and found it somewhere between bitter and just plain nasty. And I love the flavor of anchovies (with pasta, in salad, etc., but with the lemon and wilted greens, it just didn't work. No one finished a serving. Have rarely found a RR recipe that I don't love, so this was a first.

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This dish is so simple and very healthy. I used a tad bit of wine vinegar instead of using the lemon.

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We all loved this recipe. It is so easy to make and it went well with the rigatoni which we also loved. The anchovies are a necessity so if you don't like anchovies, skip this. They gave the escarole a wondeful, deep flavor. I didn't use the paste since I realized I only had canned anchovies on hand so maybe the paste is unecessary.