Verdue Di Primio Maggio: Greens of the First of May |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 4 |
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I love the name of this! Another Rachael Ray recipe. This looks like such a nice spring dish. Dandelion, Swiss chard or escarole would be nice for the greens, but use whatever you have. Ingredients:
4 garlic cloves, minced |
4 anchovy fillets |
3 tablespoons olive oil |
1 (10 ounce) bag spinach |
1 bunch dark greens |
2 tablespoons capers |
1 pinch nutmeg |
black pepper |
Directions:
1. In a large skillet, heat garlic and anchovies in oil over medium heat.
2. When the anchovies have completely melted into the oil, the fishy taste will become less distinguishable.
3. Add the greens, a few at a time, turning as they wilt down, until all can occupy the pan.
4. Add capers and nutmeg.
5. Cover; reduce heat to low and cook for 10 minutes.
6. Remove from heat.
7. Transfer to a serving platter and serve with crusty bread.
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