Wilted Escarole With Garlic, Lemon and Oil

Total Time
Prep 5 mins
Cook 10 mins

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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