INGREDIENTS
1
Item(s) anchovies
4 cups
Escarole
1 tsp
Garlic
4 cups
Kale baby variety
1/2 tsp
Dijon mustard
2 tbsp
Lemon juice, fresh
2 tsp
Worcestershire sauce
1 pinch
Black pepper, freshly ground
1/4 tsp
Kosher salt
1 tbsp
Olive oil, extra virgin
1/3 cup
Greek yogurt, plain low fat
1/4 cup
Parmesan cheese such as parmigianno-reggiano