Recipe courtesy of Michele Urvater

Greens and Garlic

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  • Level: Easy
  • Yield: 2 servings
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Ingredients

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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