- Olive Oil
- 2 garlic cloves, chopped
- 3 anchovies, chopped
- 1 head escarole, chopped
From Chef Jonathan Miller. A super quick and surprisingly flavorful dish. Use it by itself or top it with your favorite meat. The liquid exuded from the escarole becomes the sauce. Delicious.
Heat the olive oil and the garlic in a large skillet until fragrant but not browned. Add the anchovies and escarole with a little bit of salt and sauté until wilted and softened. Taste for seasoning, and transfer to a serving plate. Serve warm as a side dish, or top with fish or another meat.