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Mario Batali's Sauteed Escarole with Chilies

Sauteed Escarole Chilies Mario Batali
Warm Green Salad
skill level
Easy
time
1-30min
servings
4 to 6
cost
$
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Spice up your dinner salad with a double hit of heat in this warm escarole dish.
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ingredients
  • 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) 
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    Extra Virgin Olive Oil
    3 Anchovy Fillets (roughly chopped)
    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. 
  • 2
    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
    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.  
  • 3
    1/2 Lemon (juiced)
    Squeeze the lemon juice over, and serve.
 
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