Receta Escarole Pepperoni Side Dish Recipe
- 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
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