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@...>