Greens and Garlic

Yield:
2 servings
Level:
Easy
Ingredients
  • 1/2 pound greens such as beet, turnip, mustard, Broccoli di Rabe or dandelions
  • Olive oil
  • 1 to 2 cloves garlic, sliced
  • Salt and dried red pepper flakes
Directions

If you are using very young tender beet greens or mustard greens, stem them, chop the leaves, then saute in 2 tablespoons olive oil with a clove of garlic until wilted; season to taste.

If the greens you are using are tougher, blanch them for 4 minutes or until tender, then drain well and chop. Only then saute in garlic and olive oil until heated through; season to taste.


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