Recipe courtesy of Alton Brown
Show: Good Eats
Episode: Field of Greens
Total:
22 min
Active:
15 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Remove any large stems from the greens and wash them thoroughly; do so in a sink with at least 5 inches of water. Moving the leaves around in the water and allowing them to sit for a few minutes to allow the sand or dirt to fall to the bottom of the sink. Once clean, roughly chop the greens. You should have 1 to 1 1/4 pounds finished greens once they are stemmed. (Weigh the greens after stemming, but before washing.)

Heat a large 13 by 11-inch roasting pan set over 2 burners on medium heat. Once hot, add the olive oil. Add the garlic, lemon zest, lemon juice, honey, salt, and pepper and stir to combine. Add the greens and saute for 4 to 5 minutes, tossing continually. Add the red pepper flakes and the sesame seeds. Toss to combine. Adjust seasoning, if needed. Serve immediately.

IDEAS YOU'LL LOVE

Lemon Herb Chicken Pasta with Green Peas, Snap Peas and Spinach

Recipe courtesy of Eddie Jackson

Green Beans with Lemon and Garlic

Recipe courtesy of Gina Neely|Pat Neely

Lemon Ricotta Cookies with Lemon Glaze

Recipe courtesy of Giada De Laurentiis

Blueberry Scones with Lemon Glaze

Recipe courtesy of Tyler Florence

Lemon Bars

Recipe courtesy of Ree Drummond

Lemon Spaghetti

Recipe courtesy of Rachael Ray

Glazed Double-Cut Pork Chops

Recipe courtesy of Food Network Kitchen

Roasted Salmon with Green Herbs

Recipe courtesy of Ina Garten

Lemon Curd

Recipe courtesy of Ina Garten

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking