Posted at: 03/11/2013 3:51 PM
Spice up your dinner salad with a double hit of heat in this warm escarole dish.
Heat a large sauté pan over medium-high. Add about 1/4 cup of olive oil and add the anchovies. Allow the anchovies to melt into the olive oil.
Toss in the garlic and allow to cook for about 30 seconds. Add the chili and cook until fragrant. Add the greens and cook, stirring constantly, until wilted, about 5 minutes. Season with salt, pepper and chili flake.
Squeeze the lemon juice over, and serve