Yield: 1 Servings
Measure | Ingredient |
---|---|
½ pounds | Greens such as beet -- |
\N \N | Turnip, mustard, |
\N \N | Broccoli di Rabe or |
\N \N | Dandelions |
\N \N | Olive oil |
1 \N | Clove garlic -- sliced (1 to |
\N \N | Salt and dried red pepper |
\N \N | 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