Braised Bitter Greens

Ingredients

2 pounds assorted bitter greens
2 tablespoons olive oil
3 cloves garlic, finely minced (3 to 4)
1 tablespoon fresh very chili hot pepper, finely minced or hot red pepper flakes
2 tablespoons minced anchovies
to taste Salt
to taste pepper

Preparation

1
Wash the greens well and trim off any tough stems or unsightly leaves. Cut or chop very large leaves into large bite- size pieces.
2
Bring a large pot of salted water to a boil. Add the greens and cook, uncovered, for about 10 minutes, until quite soft. Drain well.
3
Heat a little olive oil in large saute pan. Add the garlic, hot pepper and anchovies, if using. Warm over moderate heat for a few minutes. Add the drained greens, tossing them in the hot oil. Simmer gently for 5 minutes.
4
Season to taste with salt and pepper.
5
Serve at room temperature.

Tools

 



About

Example bitter greens= * (Escarole, chicory, beet greens, mustard greens, collards, mizuma, broccoli rabe, endive, etc.)

NOTES : These greens, from Joyce Goldstein, are delicious, and go particularly well with the Thanksgiving feast. The bitter flavor tempers the richness of dark-meat turkey and gravy, of butter-laced mashed potatoes, creamed onions, sweet potato casserole and all the other lush dishes of the holiday table.

Yield:

4.0 servings

Added:

December 18, 2009

Creator:

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