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.