Hey, look who's eating a varied diet again! Yes that's right, I'm back on the big girl foods. Because I'm now 29, and dammit it's time to man up and get my shit together. So I did some research, found a recipe to finally use that tin of anchovies that felt unloved in my cupboard for so long and gave the double bird to anemia.
The thing about side dishes is that just eating triple portions does not magically turn it into a main meal. Maybe some day I'll really learn that. Until then, take it from me- you do NOT want to eat an entire bunch of turnip greens. Woooooo.

Wilted Greens with Garlic and Anchovies

Epicurious  | October 2007

Mario Batali

Molto Italiano

1/4 cup extra-virgin olive oil  

3 anchovy fillets, rinsed  

4 cloves garlic, thinly sliced  

1 head escarole or 1 head or bunch other sturdy leafy green, such as dandelions or turnip greens, cut crosswise into 1/2-inch-wide ribbons, washed and spun dry  

Salt and freshly ground black pepper  

1/2 lemon

 

Heat a 10- to 12-inch sauté pan over medium-high heat until hot. Add the olive oil, anchovies, and garlic and cook just until the garlic is light golden brown, about 30 seconds. Add the greens and cook, stirring constantly, until wilted, about 5 minutes. Season with salt and pepper, squeeze the lemon juice over, and serve.