Wilted Escarole with Garlic, Lemon and Oil (Rachael Ray) |
|
 |
Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
|
Ingredients:
1/4 cup extra-virgin olive oil, 4 turns of the pan |
2 cloves garlic, crushed |
2 teaspoons anchovy paste, eyeball it |
6 anchovy fillets, chopped |
couple pinches red pepper flakes |
2 heads escarole, trimmed, rinsed, and dried |
1 lemon, juiced |
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. Remove the garlic cloves and stir oil to mix in the melted anchovies and add the red pepper flakes. 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.
|
|