Greens & garlic

Yield: 1 Servings

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

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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