Sauteed Escarole

Sauteed Escarole

Sauteed Escarole


45 minutes

Details
  • Servings:   10
  • Diet:   Low-Carb
  • Meal:   lunch, dinner
  • Dish:   main course
Cuisine
  • italian
Ingredients
  • 4 lb escarole (about 4 heads), cored and coarsely chopped
  • 1/4 cup extra-virgin olive oil plus additional for drizzling
  • 5 garlic cloves, thinly sliced
  • 1/2 teaspoon dried hot red pepper flakes
  • 1 (2-oz) can anchovy fillets in olive oil, drained, patted dry, and chopped
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