Basic Sauteed Greens Recipe

Name: Basic Sauteed Greens Recipe
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

7 ingredients

10 steps

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.
2

Wash both well, dry and roughly chop.
3

Heat the oil in a large skillet over low heat and saute/fry the garlic for 4 min.
4

Add in the tough outer escarole leaves, cover and cook for 10 min.
5

Add in the more tender leaves, replace the cover and cook for another 10 min.
6

Place the capers and olives in the skillet and stir to blend the flavors.
7

Season with salt, cover and cook for 10 min.
8

Add in the anchovies, mashing them into the liquid with a wooden spoon.
9

Cook for 5 min, transfer to a heated platter and serve immediately.
10

Bianchi