Adapted from Molto Italiano by Mario Batali
~from Savoring Time in the Kitchen
Serves 4
1/4 cup extra-virgin olive oil
3 anchovy fillets, rinsed
4 cloves garlic, thinly sliced
2 heads escarole cut crosswise into 1/2-inch-wide ribbons, washed and spun dry
Salt and freshly ground black pepper
Red pepper flakes to taste
1 tablespoon freshly squeezed lemon juice
Heat a 10 to 12 inch sauté pan over medium-high heat. Add the olive oil and anchovies and mash the anchovies with the back of a wooden spoon. Add the garlic and cook just until the garlic is light golden brown, about 30 seconds. Add the escarole and cook, stirring constantly, until wilted, about 5 minutes. Season with salt and pepper, squeeze the lemon juice over, and serve.
Notes: Buy unsalted anchovies if you can find them. If using salted anchovies, skip the addition of extra salt. You can also make this ahead (slightly undercooked) and serve at room temperature.