Sauteed greens

Yield: 1 Servings

Measure Ingredient
2 tablespoons Olive oil
2 teaspoons Garlic; minced
1 \N Handful mixed greens; cleaned, stemed
\N \N To Taste kosher salt
\N \N To Taste pepper
1 tablespoon Fine herbs; minced

1. In a very hot saute pan add olive oil and garlic, vigorously move pan.

2. When garlic starts to take color add greens, salt, pepper, & herbs.

3. Continue cooking until greens are cooked through.

If using for plating drain well first then place greens in center of plate, place entree on top of greens. May be eaten as a side dish.

Possible Greens to use: Spinach, Mesculin Mix, Kale, Frizze, Escarole, Watercress, Mustard greens, Collards, Nappa Cabbage, etc.

Recipe by: S.C.I. - Jamie

Posted to recipelu-digest Volume 01 Number 500 by CuisineArt <CuisineArt@...> on Jan 12, 1998

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