Recently I’ve discovered I love warm greens. I know I’m a little late to the game on this one, but better late than never right? While I’m not a huge fan of the sturdy sulfuric greens like collard and mustard greens, the more tender escarole and bok choy have become new staples in my kitchen. This recipe is light, yet warming for the cold weather. You can serve it alone as a main dish, or add a side of salmon or other fish or chicken like I did. Don’t let the addition of anchovies put you off. Think of it as a warm shrimp caesar salad.
2 Tbsp olive oil
1 Tbsp unsalted butter or other paleo friendly fat
2 Tbsp drained capers
2 anchovy fillets packed in oil, drained
3 large garlic cloves, minced
8 radishes, trimmed and quartered
1 1/4 lb shrimp, peeled and deveined
1 head escarole torn into large pieces
1 Tbsp fresh lemon juice
sea salt and fresh ground pepper
Heat oil and butter in a large skillet over medium heat. Add anchovies and cook, mashing with a spoon, until a paste forms. Add garlic and capers, and cook stirring constantly until garlic is fragrant but not brown. Increase heat to medium high. Add radishes and cook, tossing often until crisp tender, about 3 minutes. Add shrimp and cook, tossing occasionally until just cooked through, about 4 minutes. Add half of escarole and toss until beginning to wilt. Add remaining escarole and toss until wilted and coated well with other ingredients. Remove from heat and add lemon juice, salt and pepper tossing again to coat. Serve warm. Enjoy!