Scarola alle Acciughe

By LeeBoruchow

Normally Italian vegetables are pretty hammered, but in this variation, the intent is to leave the leaves with a definite chew and much of their water content still present.

Ingredients

• 1/4 cup extra virgin olive oil
• 4 anchovy filets
• 4 cloves garlic, thinly sliced
• 1 head escarole, or other bitter firm green (dandelion, curly endive, etc), sliced crosswise into 1/2 inch strips
• salt and pepper to taste
• 1 lemon

Preparation

Step 1

Heat oil in a saute pan over medium heat. Add garlic and anchovy and saute until garlic is lightly browned. Add greens and saute until just wilted. Serve with lemon wedges.