Garlic Chip Mixed Greens

  • Level: Easy
  • Total: 20 min
  • Prep: 5 min
  • Cook: 15 min
  • Yield: 4 servings
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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


  1. 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.
  2. 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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