Dinsztelt Wilted Greens
¼ cup butter
¼ cup olive oil
6 cloves garlic, minced
1 tin anchovies
½ tsp crushed red pepper
1 bunch Swiss chard, discard stems, tear leaves
1 bunch mustard greens, stems trimmed, tear leaves
1 head escarole, stems trimmed, tear leaves
10 oz spinach leaves, torn
1 can black olives, chopped
2 tbsp red wine vinegar
¼ cup chicken stock
Salt and white pepper to taste
Melt butter and olive oil in heavy large pot over medium-high heat.
Add garlic, anchovies and crushed red pepper, cook until the anchovies begin to fall apart.
Add all greens, olives, vinegar and stock. Cover and cook until greens wilt, stirring occasionally, about 3 minutes.
Uncover; cook until juices thicken slightly, about 4 minutes.
Season with salt and pepper.