Update my dinner status, I'm making this tonight.
Servings: 1 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
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. INSTRUCTIONS: Wash the greens well and trim off any tough stems or unsightly leaves. Cut or chop very large leaves into large bite- size pieces. 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. 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. Season to taste with salt and pepper. Serve at room temperature. Serves 4 to 6. Posted to EAT-LF Digest by WhoMe40@aol.com on Nov 17, 1999, converted by MM_Buster v2.0l.
