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Mario Batali's Sauteed Escarole with Chilies

Mario Batali
Servings: 4 to 6
1 to 30 min

Warm Green Salad

  • Ingredients
  • step-by-step directions
Mario Batali's Sauteed Escarole with Chilies
  • Extra Virgin Olive Oil
  • 3 Anchovy Fillets (roughly chopped)
  • 4 Garlic cloves (sliced)
  • 1 Fresno Chili (sliced into thin rounds)
  • 1 head Escarole (cleaned and cut in 1/2-inch ribbons)
  • Salt and ground Black Pepper (to taste)
  • 1 teaspoon Red Pepper Flakes
  • 1/2 Lemon (juiced)
  • Heat a large sauté pan over medium-high. Add about 1/4 cup of olive oil and add the anchovies.  Allow the anchovies to melt into the olive oil. 
  • Toss in the garlic and allow to cook for about 30 seconds. Add the chili and cook until fragrant. Add the greens and cook, stirring constantly, until wilted, about 5 minutes. Season with salt, pepper and chili flake.  
  • Squeeze the lemon juice over, and serve.
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