Wilted Escarole With Garlic, Lemon and Oil |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Rachael Ray Ingredients:
1/4 cup extra virgin olive oil, 4 turns of the pan |
2 garlic cloves, crushed |
2 teaspoons anchovy paste, eyeball it |
6 anchovy fillets, chopped |
2 -3 dashes red pepper flakes |
2 heads escarole, trimmed, rinsed, and dried |
1 lemon, juice of |
Directions:
1. Heat the extra-virgin olive oil in a deep skillet over medium-low heat with garlic and anchovy. Cook together 3 to 4 minutes to infuse garlic into oil.
2. Remove the garlic cloves and stir oil to mix in the melted anchovies and add the red pepper flakes.
3. Raise heat to medium-high. When oil ripples or begins to waft smoke, add greens and stir fry them 2 to 3 minutes. Squeeze lemon juice over the greens, toss, and serve.
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