3 Tbsp extra-virgin olive oil
2 cloves garlic, chopped
1 tsp anchovy paste
¼ tsp crushed red pepper flakes
1 large head escarole, cleaned and chopped into 1-inch pieces
1 tsp grated lemon zest
5 oz baby kale
3 slices toasted bread, chopped, from Spicy Turkey Breast recipe, or 1/4 cup toasted pine nuts
1. Heat a large skillet over high heat. Add the olive oil, garlic, anchovy paste and red pepper flakes and cook, stirring often with a wooden spoon, until fragrant and toasted, about 1 minute. Add the escarole and 1/4 teaspoon salt and cook, stirring often, until the escarole is completely wilted and coated in all the flavors of the oil, about 2 minutes.
2. Turn off the heat and add the lemon zest, baby kale and 1/4 teaspoon salt. Toss well to coat and slightly wilt the baby kale. Toss with the toasted bread, if using, or the pine nuts, and serve.