Preparation 15 min
Cooking time 10 min
- Bring a large pot of water to a boil. Salt the water and blanch the escarole, chard, and rapini for 2 to 3 minutes. Drain and set aside.
- In a large frying pan, add the olive oil, anchovies, garlic, and chili and cook over medium heat until the garlic is golden brown and the anchovies are melted, 2 to 3 minutes.
- Add the greens to the pan and cook together over medium-high heat for 4 to 5 minutes. Season with salt and black pepper, to taste.
- Remove from the heat and add the lemon juice. Toss well and serve.