Greens and Garlic
- 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
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.
Recipe Courtesy of �Michelle Urvater
Recipe courtesy of Emeril Lagasse