| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | servings | |||
INGREDIENTS
| 2 | 1/2 pounds assorted bitter greens; (escarole, chicory, beet greens, mustard greens, collards, mizuna, broccoli rabe, endive, etc.) (up to 2) | |
| Olive oil; as needed | ||
| 3 | Garlic cloves; finely minced, (up to 4) | |
| 1 | Fresh very hot pepper; finely minced, or 1 tablespoon hot red pepper flakes | |
| 2 | tb | Minced anchovies; (optional) (up to 3) |
| Salt and pepper to taste |
INSTRUCTIONS
These greens, from Joyce Goldstein, are delicious, and go particularly well with the Thanksgiving feast. The bitter flavor tempers the richness of dark-meat turkey and gravy, of butter-laced mashed potatoes, creamed onions, sweet potato casserole and all the other lush dishes of the holiday table. INSTRUCTIONS: Wash the greens well and trim off any tough stems or unsightly leaves. Cut or chop very large leaves into large bite- size pieces. Bring a large pot of salted water to a boil. Add the greens and cook, uncovered, for about 10 minutes, until quite soft. Drain well. Heat a little olive oil in large saute pan. Add the garlic, hot pepper and anchovies, if using. Warm over moderate heat for a few minutes. Add the drained greens, tossing them in the hot oil. Simmer gently for 5 minutes. Season to taste with salt and pepper. Serve at room temperature. Serves 4 to 6. Posted to EAT-LF Digest by WhoMe40@aol.com on Nov 17, 1999, converted by MM_Buster v2.0l.
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