Recipe courtesy of Michele Urvater

Greens and Garlic

  • Level: Easy
  • Yield: 2 servings
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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

  1. 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.
  2. 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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