Great recipe. Very flavor dish.

  • 2 tablespoons extra-virgin olive oil
  • 6 ounces hot Italian sausage, casing removed, meat crumbled
  • 3 oil-packed anchovy fillets, drained (I used anchovy paste).
  • 1 tablespoon capers
  • 2 tablespoons fresh lemon juice
  • 3 radishes, thinly sliced
  • 1 head of escarole (12 ounce), leaves torn into bite-size pieces (8 cups)

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.