Active Time
25 MIN
Total Time
25 MIN
Yield
Serves : 4
© Eva Kolenko

How to Make It

Step

In a large skillet, heat the olive oil. Add the sausage, anchovies and capers and cook over moderate heat, stirring to break up the meat, until cooked through, 5 minutes. Add the lemon juice, radishes and escarole and stir until the escarole is wilted; season with salt and pepper. Transfer to a platter, garnish with the tarragon and serve.

Suggested Pairing

Pair this dish with a tangy, fruit-forward Sauvignon Blanc.

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