Braised bitter greens from The San Francisco Chronicle Cookbook by Michael Bauer

  • red chiles
  • bitter greens

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mjes on May 17, 2018

    I'm so used to vinegar-mustard/horseradish-salt pork for greens, that I need to run into actual recipes to remind me of other options. This garlic-anchovy-hot chili recipe is one I'm glad to have run into each time I make it. I'm still working on how to shape it as sushi shops do for spinach so that it could easily be part of a antipasti tray.

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