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Wilted Greens with Garlic and Anchovies

    1/4 cup extra-virgin olive oil
    3 anchovy fillets, rinsed
    4 cloves garlic, thinly sliced
    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
    Salt and freshly ground black pepper
    1/2 lemon

  Heat a large saute 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.