Wilted Baby Kale Salad

Wilted Baby Kale Salad

:5 Prep
:4 Cook
:09 Total
4-6 Serves

What You'll Need:

  • 3 tablespoons extra virgin olive oil
  • 2 cloves garlic, chopped
  • 1 teaspoon anchovy paste
  • 1/4 teaspoon red pepper flakes
  • 1 large head escarole, cleaned and chopped into 1 inch pieces
  • 1/2 teaspoon salt, divided
  • 1 teaspoon grated lemon zest, from 1 lemon
  • 5 ounces baby kale
  • 3 slices to toasted bread from under the turkey breasts or ¼ cup toasted pine nuts

Directions

Level: Easy

As seen on: Giada's Holiday Handbook, Season 2, Episode 3. Thanksgiving Feast.

Heat a large skillet over high heat. Add the olive oil, garlic, anchovy paste and chiliflakes and cook stirring often with a wooden spoon until fragrant and toasted, about1 minute. Add the escarole and salt and cook, stirring often until completely wiltedand coated in the all the flavors of the oil, about 2 minutes. Turn off the heat and addthe lemon zest, baby kale and remaining salt. Toss well to coat and slightly wilt thebaby kale. Chop the bread from roast, if using, and toss with the greens.