Anchovies, garlic, and tomato paste: any food that gets treated by this savory trifecta tastes better than you think it should. <br /> <br />I used to just chop up my greens and throw them in the sauté pan, but Marcella Hazan converted me to the blanching-first method. It's an extra step, but it produces much more flavorful results. Without it, the greens give off so much water when they hit the pan that it dilutes the flavor. Which would be a shame, because these are really good flavors.

Share: