Wilted Escarole With Garlic, Lemon and Oil

• extra virgin olive oil↗1⁄4 cup

  4 turns of the pan

• garlic cloves↗2

  crushed

• anchovy paste↗2 teaspoons

  eyeball it

• anchovy fillets↗6

  chopped

• red pepper flakes↗2 -3
• heads escarole↗2

  trimmed, rinsed, and dried

• lemon↗1

  juice of

Step-by-step instructions

1. 1

   Heat the extra-virgin olive oil in a deep skillet over medium-low heat with garlic and anchovy. Cook together 3 to 4 minutes to infuse garlic into oil.

2. 2

   Remove the garlic cloves and stir oil to mix in the melted anchovies and add the red pepper flakes.

3. 3

   Raise heat to medium-high. When oil ripples or begins to waft smoke, add greens and stir fry them 2 to 3 minutes. Squeeze lemon juice over the greens, toss, and serve.