Wilted Greens with Garlic and Anchovies
Editor's note: The recipe and introductory text below are adapted from Molto Italiano by Mario Batali. It's part of a special menu created by Lidia Bastianich and Mario Batali for Epicurious's Wine.Dine.Donate program.
Scarola alle Acciughe
There are basically two ways of cooking greens: the long, slow method, and this one, where much of their water content is still present, leaving the leaves with a definite chew.
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 to 8 servings
Italian
Fish
Leafy Green
Vegetable
Side
Sauté
Dinner
European
Seafood
Fall
Winter
Sugar Conscious
Kidney Friendly
Pescatarian
Paleo
Dairy Free
Wheat/Gluten-Free
Peanut Free
Tree Nut Free
Soy Free
No Sugar Added
Kosher
- 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.
