Wilted Escarole with Garlic, Lemon and Oil
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 147
- Total Fat
- 14
- Saturated Fat
- 2
- Carbohydrates
- 3
- Dietary Fiber
- 1
- Sugar
- 0
- Protein
- 3
- Cholesterol
- 7
- Sodium
- 295
- Total: 15 min
- Prep: 5 min
- Cook: 10 min
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.