Braised Greens, Italian Style

Adapted from Gourmet Magazine

Ingredients:
2 lb. Collard Greens (Spinach, Chard, Kale, or any combination thereof may be substituted). Stems and center ribs discarded.
3 T. Olive Oil
2 t. Garlic, finely chopped
3-5 flat Anchovy Fillets (adjust according to taste), drained, rinsed, and patted dry.
1/4 t. Black Pepper

Directions:
Cook collards in a large pot of boiling salted water, uncovered, until barely tender, 6 to 8 minutes. Drain well in a colander and coarsely chop. More tender greens such as spinach may not need this step.

Heat oil, garlic, anchovies, and pepper in a heavy skillet over moderately low heat, stirring frequently until anchovies are dissolved and garlic is fragrant but not browned, about 3 minutes. Add greens and increase heat to moderate. Cook, stirring frequently, until greens are just tender and flavors are blended, 5-10 minutes.

Notes:
As with the Stir-Fried greens, Southeast Asian Style (see below), which are cooked in fish sauce, this dish will not taste fishy. The anchovies give a delightfully dimensional flavor to the greens, while adding important nutrients. As we are increasingly being urged to eat at the bottom of the food chain, anchovies, sardines, and herring are good choices from which to get the important nutrients we need from fish.

Interestingly, the fermented fish sauce made and consumed in ancient Rome (called garum) is not unlike the condiment now used in Southeast Asia. Roman soldiers ate it daily as an important part of their diet while on the march. See Sally Fallon's Nourishing Traditions, page 157.