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.

1. eat more vegetables

I'm just going to give up on taking the absolute best pictures I can for these 2009 resolutions. I've got a sneaking suspicion it has been more about putting it off than any sort of perfectionist tendencies. So let's just get real and go with these day-old greens in a colander and get on with it.

In conclusion, I HAVE eaten more veggies this year than probably any year since leaving home. The key for me was finding two things I didn't know I liked-- greens and making my own salad dressings. The greens thing was a pleasant surprise that I stumbled into, while the salad dressing was because I'm poor and have a growing fear of preservatives (I really want to decompose at some point).

Regardless of how I came into them, these two have definitely upped my veggie intake. For example, last night I had a green salad with mustard vinaigrette and barley risotto with beans and greens. It was absolutely delicious, by the way.