Wilted Escarole With Garlic, Lemon And Oil - cooking recipe

Ingredients

1/4 cup extra virgin olive oil, 4 turns of the pan
2 garlic cloves, crushed
2 teaspoons anchovy paste, eyeball it
6 anchovy fillets, chopped
2 -3 dashes red pepper flakes
2 heads escarole, trimmed, rinsed, and dried
1 lemon, juice of

Preparation

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