{"id":28,"date":"2012-06-13T23:34:24","date_gmt":"2012-06-14T04:34:24","guid":{"rendered":"http:\/\/greycatcooks.com\/blog\/?p=28"},"modified":"2012-06-13T23:34:24","modified_gmt":"2012-06-14T04:34:24","slug":"great-greens","status":"publish","type":"post","link":"http:\/\/greycatcooks.com\/blog\/2012\/06\/great-greens\/","title":{"rendered":"Great Greens"},"content":{"rendered":"
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The finished dish<\/p><\/div>\n

I didn’t grow up eating greens. They weren’t exactly a staple in a 1960s \/1970s Mexican-American household. But any ingredient whose typical preparation involves salt pork and hot sauce can’t be anywhere near bad, and I’ve had awesome Southern-style greens, served with crisp fried chicken and cornbread. Mmmm. But Southern style greens take about an hour to cook, and I wanted something fast<\/em>. Enter Mario Batali with quick wilted greens with garlic and anchovies. I know, anchovies. I don’t use them often, think they smell like cat food. And the cats agree. The furballs rarely come to the kitchen while I’m cooking, but crack open a tin of anchovies and suddenly 3 begging pairs of eyes are boring into my soul. Anyway, don’t let the smell make you skip the anchovies; they give wonderful salty joy to the dish, and the scent will blend in with the garlic and the greens. Oh, and I used what I thought was a HUGE amount of greens– about a full plastic shopping bag full, and got about 4 servings.<\/p>\n

Yield: Makes 6 to 8 servings<\/p><\/blockquote>\n

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