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Basic Sauteed Greens Recipe

by Global Cookbook

Ingredients

This dish can be made earlier in the day and served lukewarm or possibly reheated just before serving. Serve it as a side dish with grilled or possibly roasted poultry or possibly broiled fish, or possibly as a pasta topping. 2 lrg heads escarole (about 2 pounds 6 Tbsp. extra-virgin extra virgin olive oil 3 x cloves garlic, chopped

2 ounce salt-packed capers, liquid removed and rinsed 4 ounce Gaeta or possibly other cured black olives, pitted Salt to taste 3 x salt-packed anchovy fillets

Directions

1. Divide the escarole into individual leaves and separate the tough outer leaves from the more tender inner ones. Wash both well, dry and roughly chop.
2. Heat the oil in a large skillet over low heat and saute/fry the garlic for 4 min. Add in the tough outer escarole leaves, cover and cook for 10 min. Add in the more tender leaves, replace the cover and cook for another 10 min.
3. Place the capers and olives in the skillet and stir to blend the flavors.
4. Season with salt, cover and cook for 10 min. Add in the anchovies, mashing them into the liquid with a wooden spoon. Cook for 5 min, transfer to a heated platter and serve immediately.
5. Bianchi

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