Recipe courtesy of EatingWell.com

Basic Greens with Garlic, Oil and Hot Pepper

Greens--beet greens, collards, kale, mustard greens, spinach, Swiss chard--make a delicious side dish for many winter meals.
  • Level: Easy
  • Total: 15 min
  • Prep: 10 min
  • Cook: 5 min
  • Yield: 1 pound of greens cooks to 1 to 2 cups
  • Nutrition Info
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Ingredients

Olive oil

Garlic, thinly sliced

Pinch of Crushed red pepper

Optional: lemon juice, cider vinegar, wine vinegar, balsamic vinegar

Salt, to taste

Pepper, to taste

Directions

  1. To make a simple side dish of greens, cook a pound of greens (beet greens, collards, kale, mustard greens, spinach, Swiss chard) in lightly salted water just until wilted, 5 to 10 minutes. Drain; press with the back of a spoon to release excess moisture. Heat some olive oil and thinly sliced garlic in a skillet over low heat until the garlic begins to sizzle. Add a pinch of crushed red pepper and cook, stirring, until the garlic is tender and light golden, 1 to 2 minutes. Add greens and toss with the hot oil until heated through, 1 to 2 minutes. Season with a splash of lemon juice or vinegar (cider vinegar, wine vinegar or balsamic), and salt and pepper to taste.;
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