Master recipe for wilted and sauted tender greens
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Olive oil |
| 2 | mediums | Garlic cloves; minced |
| 2 | pounds | Tender greens * |
Directions
* spinach, beet greens, Swiss chard etc.
Heat oil with garlic in large, nonreactive saut‚ pan or Dutch oven.
When garlic sizzles and starts to turn golden, add wet greens. Cover and cook over medium-high heat, stirring occasionally, until greens completely wilt, but are still bright green, about 5 minutes.
Uncover, season to taste with salt and pepper.
Cook over high heat until liquid evaporates, 2 to 3 minutes longer.
Serve immediately, with lemon wedges if desired.
Cleaning Greens: stem dry greens, then drop them into a sink filled with clean water and swish leaves around to rinse. Repeat as necessary.
Cook's Illustrated September/October 1994 Submitted By DIANE LAZARUS On 12-27-94
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