Ingredients
- 1/4 cup extra-virgin olive oil
- 2 large cloves garlic, peeled and thinly sliced
- 2 cups chopped dandelion tops
- 1 head escarole, chopped
- 2 cups farm spinach (sold in small bundles)
- Kosher salt and freshly ground black pepper
- Grated fresh nutmeg, to taste
- 1/2 lemon, juiced
Directions
In a cold skillet add the extra-virgin olive oil to coat the pan with a thin even layer. Add the sliced garlic and put the skillet over medium-low heat. Let the garlic bubble in the oil and lightly brown. Remove with slotted spoon to a small bowl and reserve.
Turn the heat up a bit and add the dandelion and escarole. Cook until wilted, about 3 to 4 minutes. Add the spinach and season with salt, pepper and nutmeg, to taste. Saute until tender, about 2 minutes more. Douse with lemon juice, transfer to a serving bowl and serve with the garlic chips on top.
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By Aimster11
MA
on February 17, 2012
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This was pretty good. If I made it again I would cut back on the oil.
By lablover6429_11...
Owego, NY
on September 18, 2010
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This idea (the garlic chips and the garlic infused oil appealed to me, but I did not like it as much as I thought I would. I found the garlic chips overpowering.
By gkrog_11648398
West Milwaukee, WI
on August 22, 2010
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My husband and I made this dish last night and OMG it was fabulous. Keep an eye on the garlic cuz it browns up pretty fast even in a cold pan, I used all baby spinich (no dandelion greens or escarole and it was great. I love these garlic chips. I'm gonna use 'em with all kinds of stuff like soup or salads or with grilled meat or on baked potatoes . I LOVE 'em.
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