greens & garlic
- Categories
- Yield
- 1 Servings
| Measure | Ingredient |
|---|---|
| ½ pounds | Greens such as beet -- |
| Turnip, mustard, | |
| Broccoli di Rabe or | |
| Dandelions | |
| Olive oil | |
| 1 | Clove garlic -- sliced (1 to |
| Salt and dried red pepper | |
| Flakes |
2 )
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.
Yield: 2 servings
Recipe By : COOKING MONDAY TO FRIDAY SHOW #MF6748 From: Gail Shermeyer <4paws@...>date: Thu, 31 Oct 1996 17:47:07 ~0500
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