Wilted Escarole with Garlic, Lemon and Oil

Name: Wilted Escarole with Garlic, Lemon and Oil
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Global
Ingredients: 6 fillets anchovy fillets, chopped; 2 teaspoons anchovy paste, eyeball it; 2 heads escarole, trimmed, rinsed, and dried; 2 cloves garlic, crushed; 1 lemon, juiced; 59 milliliters extra-virgin olive oil, 4 turns of the pan; 2 pinches Couple red pepper flakes

Wilted Escarole with Garlic, Lemon and Oil might be just the side dish you are searching for. This recipe serves 4. One portion of this dish contains roughly 5g of protein, 15g of fat, and Head to the store and pick up anchovy, couple pepper flakes, escarole, and a few other things to make it today. It is a good option if you're following a gluten free, dairy free, and primal diet. From preparation to the plate, this recipe takes approximately 15 minutes.

Instructions

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.

Ingredients you will need

Extra Virgin Olive Oil

Anchovies

Garlic

Cooking Oil

Equipment you will use

Frying Pan

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.

Ingredients you will need

Red Pepper Flakes