Wilted Greens with Garlic and Anchovies
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 to 8 servings
- salt and freshly ground black pepper
- 1/4 cup extra-virgin olive oil
- 4 cloves garlic, thinly sliced
- 3 anchovy fillets, rinsed
- 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
- 1/2 lemon
- Carbohydrate 1 g(0%)
- Cholesterol 1 mg(0%)
- Fat 7 g(11%)
- Fiber 0 g(1%)
- Protein 1 g(1%)
- Saturated Fat 1 g(5%)
- Sodium 56 mg(2%)
- Calories 67
Preparation Heat a 10- to 12-inch sauté 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.
Preparation Heat a 10- to 12-inch sauté 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.
