Braised Escarole with Anchovies
|Olive oil||4 Tablespoon|
|Garlic||1 Clove (5 gm) (Large One)|
|Anchovy fillets||6 , minced|
|Escarole head||1 Large, trimmed, washed and coarsely shredded|
|Freshly ground pepper||To Taste|
Heat the oil in a frying pan.
Brown the garlic and discard.
Stir the anchovies into the oil and cook for 1 minute.
Add the escarole and mix well.
Cook over high heat, stirring constantly, for 3 or 4 minutes or until the vegetable is tender but crisp.
Season with salt and pepper and serve very hot.