Instructions: * (Escarole, chicory, beet greens, mustard greens, collards, mizuma, broccoli rabe, endive, etc.)

Wash the greens well and trim off any tough stems or unsightly leaves. Cut or chop very large leaves into large bite- size pieces.

Bring a large pot of salted water to a boil. Add the greens and cook, uncovered, for about 10 minutes, until quite soft. Drain well.

Heat a little olive oil in large saute pan. Add the garlic, hot pepper and anchovies, if using. Warm over moderate heat for a few minutes. Add the drained greens, tossing them in the hot oil. Simmer gently for 5 minutes.

Season to taste with salt and pepper.

Serve at room temperature.

Serves 4 to 6.

NOTES : These greens, from Joyce Goldstein, are delicious, and go particularly well with the Thanksgiving feast. The bitter flavor tempers the richness of dark-meat turkey and gravy, of butter-laced mashed potatoes, creamed onions, sweet potato casserole and all the other lush dishes of the holiday table.

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