Wilted Greens with Garlic and Anchovies

From : Epicurious  | October 2007

Mario Batali

Molto Italiano

Makes 6-8 servings

Ingredients:

• 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

Preparation:

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.

Sicilian Fennel and Orange Salad with Red Onion and Mint

Makes 4 servings

Ingredients:

• 2 navel oranges or blood oranges

• 1 large fennel bulb, halved lengthwise, cored, very thinly sliced crosswise
• 1/2 cup very thinly sliced red onion
• 16 small fresh mint leaves, torn in half
• 3 tablespoons extra-virgin olive oil
• 20 oil-cured black olives

Cut peel and pith from oranges. Cut between membranes to release segments.

Toss orange segments, fennel, onion, mint, and oil in large bowl to coat. Season salad generously to taste with salt and pepper. Transfer salad to platter. Garnish with olives and serve immediately.