Escarole Pepperoni Side Dish Recipe

Tuesday, June 23, 2015

2 heads Escarole boiled and drained
3 cloves garlic cleaned 
2 teaspoons anchovy paste
salt, pepper, cayenne pepper
1 lemon seeded and juiced
1/4 cup extra virgin olive oil
stick pepperoni peeled and chopped into bite size pieces
1/4 cup Italian black crinkled and oil cured olives pitted
Grating cheese Romano
Optional: serve with roasted peppers

Heat the oil in a skillet on low. Add the garlic and paste. Cook 3 minutes. Remove the garlic.  Add the greens stir fry for 3 minutes. Season with pepper, salt, more garlic if you like (granulated). Place in a bowl with chopped pepperoni and chopped olives. Drizzle with lemon juice and toss. Add the cheese on top and serve warm. Optional serve with roasted peppers

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