Cook Time
20 min
Yields
4-6 servings
A warm and tangy side dish.
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ingredients
3
Tbsp extra-virgin olive oil
2
cloves garlic, chopped
1
tsp anchovy paste
¼
tsp crushed red pepper flakes
1
large head escarole, cleaned and chopped into 1-inch pieces
kosher salt
1
tsp grated lemon zest
5
oz baby kale
3
slices toasted bread, chopped, from Spicy Turkey Breast recipe, or ¼ cup toasted pine nuts
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directions
Step 1
Heat a large skillet over high heat. Add the olive oil, garlic, anchovy paste and red pepper flakes and cook, stirring often with a wooden spoon, until fragrant and toasted, about 1 minute. Add the escarole and 1/4 teaspoon salt and cook, stirring often, until the escarole is completely wilted and coated in all the flavors of the oil, about 2 minutes.
Step 2
Turn off the heat and add the lemon zest, baby kale and 1/4 teaspoon salt. Toss well to coat and slightly wilt the baby kale. Toss with the toasted bread, if using, or the pine nuts, and serve.