Wilted Escarole With Garlic, Lemon and Oil

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READY IN: 15mins
Recipe by dicentra

Rachael Ray

Ingredients Nutrition


  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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