Wilted Baby Kale Salad
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
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 chili flakes 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 wilted and coated in the all the flavors of the oil, about 2 minutes. Turn off the heat and add the lemon zest, baby kale and remaining salt. Toss well to coat and slightly wilt the baby kale. Chop the bread from roast, if using, and toss with the greens.