Add to Recipe Box
Print
- Cooking Time:
- Servings:
- Preparation Time:
Ingredients
- 1/4 cup extra-virgin olive oil
- 3 anchovy fillets, rinsed
- 4 cloves garlic, thinly sliced
- 1 head escarole or 1 head or bunch other sturdy leafy green, such as dandelions or turnip greens, cut crosswise into 1/2-inch-wide ribbons, washed and spun dry
- Salt and freshly ground black pepper
- 1/2 lemon
Directions
- Heat a 10- to 12-inch saut� pan over medium-high heat until hot. Add the olive oil, anchovies, and garlic and cook just until the garlic is light golden brown, about 30 seconds. Add the greens and cook, stirring constantly, until wilted, about 5 minutes. Season with salt and pepper, squeeze the lemon juice over, and serve
Notes
Presented by
Holiday Meal Planning
Wine Pairing Chat
Cupcake Recipes: Allison Robicelli Cupcake Chat
Cupcakes from Food Network's Cupcake Wars winner, Annette Starbuck
Quick Breads, Muffins and Cakes...Oh My!
TECHmunch Austin 2013 Food Blogger Community Cookbook
See More
pistachio cranberry icebox cookies
Teeny Tiny Italian Meat-loaves
Mom's Holiday Stove Top Stuffing
See More
