Sauteed greens and roasted garlic
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Garlic heads; left whole and unpeeled | |
| ¼ | cup | Olive oil; divided |
| 1½ | pounds | Spring greens; (red chard, green chard, mustard greens, spinach, dandelion greens, or sorrel) trimmed and washed and coarsely chopped |
| 3 | tablespoons | Lemon juice |
Directions
S & P
Preheat oven to 350. Place heads of unpeeled garlic on piece of aluminum foil; drizzle 1 Tbsp olive oil over garlic and wrap heads in foil. Bake the garlic 45 min. to 1 hour, or until soft. Remove garlic from oven; unwrap and let cool. Squeeze pulp from each garlic clove; set aside. Cook the pasta then toss with 1 Tbsp olive oil. In a skillet, heat remaining 2 Tbsp olive oil. Add the greens; cook 3-5 min., tossing frequently. To serve, transfer pasta and greens to serving bowl. Add lemon juice and reserved roasted garlic; season with W & P. Toss and serve.
Posted to recipelu-digest Volume 01 Number 499 by Kevin Kirkland <kevink@...> on Jan 11, 1998