| 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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