Title: Greens and Garlic
Categories: Insert
Yield: 1 Servings

1/2	lb	Greens such as beet; turnip, mustard,
		Broccoli di rabe or dandelions
		Olive oil
1	cl	Garlic; sliced (1 to 2)
		Salt and dried red pepper fl akes

Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6748 If you are using very young tender beet greens or mustard greens, stem them saute in 2 tablespoons olive oil with a clove of garlic until wilted; seaso

If the greens you are using are tougher, blanch them for 4 minutes or until and chop. Only then saute in garlic and olive oil until heated through; sea

Yield: 2 servings

previous

next