Wilted Escarole with Garlic, Lemon and Oil

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  • Level: Easy
  • Total: 15 min
  • Prep: 5 min
  • Cook: 10 min
  • Yield: 4 servings
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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


  1. 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.