Greens and garlic

Yield: 1 Servings

Measure Ingredient
½ pounds Greens such as beet; turnip, mustard, Broccoli di Rabe or dandelions
\N \N Olive oil
1 \N Clove garlic; sliced (1 to 2)
\N \N Salt and dried red pepper flakes

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 Posted to MC-Recipe Digest V1 #272 Date: Thu, 31 Oct 1996 17:47:07 -0500 From: Gail Shermeyer <4paws@...>

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