Braised Bitter Greens
By: Melissa Peterman
Published: Friday, December 18, 2009 - 3:00am

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.

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.