Name: Wilted Greens with Garlic and Anchovies
Yield: Makes 6 to 8 servings
Ingredients: 1/4 cup extra-virgin olive oil; 3 anchovy fillets, rinsed; 4 cloves garlic, thinly sliced; 1 head escarole or 1 head or bunch other sturdy leafy green, such as dandelions or turnip greens, cut crosswise into 1/2-inch-wide ribbons, washed and spun dry; Salt and freshly ground black pepper; 1/2 lemon

Editor's note: The recipe and introductory text below are adapted from Molto Italiano by Mario Batali. It's part of a special menu created by Lidia Bastianich and Mario Batali for Epicurious's Wine.Dine.Donate program.

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