Recipe courtesy of Michele Urvater
Greens and Garlic
- Level: Easy
- Yield: 2 servings
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
- 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.
- 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.
