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Braised Greens with Anchovy Pestata
- 4 oil-packed anchovy fillets
- 1 small carrot, peeled and roughly chopped
- 4 cloves garlic, peeled
- small onion, peeled
- 2 strips bacon, roughly chopped
- 2 pounds sturdy greens, such as kale or collards, washed thoroughly, heavy stems removed, and cut into 2-inch-wide ribbons
- 1 cup water salt
DirectionsView on PBS Food
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