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Basic Greens with Garlic Oil & Hot Pepper

  • 10 m
  • 15 m
Marie Simmons
“Greens—beet greens, collards, kale, mustard greens, spinach, Swiss chard—make a delicious side dish for many winter meals. Cook the greens as directed in EatingWell's "Greens Primer" on page 63 of the Winter issue.”

Ingredients

    • Olive oil
    • Garlic, thinly sliced
    • 1 pound greens (beet greens, collards, kale, mustard greens, spinach, Swiss chard)
    • Pinch of crushed red pepper
    • Optional: lemon juice or vinegar (cider vinegar, wine vinegar, balsamic vinegar)
    • Salt & pepper to taste

Directions

  • 1 To make a simple side dish of greens, cook a pound of greens (beet greens, collards, kale, mustard greens, spinach, Swiss chard) in lightly salted water just until wilted, 5 to 10 minutes. Drain; press with the back of a spoon to release excess moisture. Heat some olive oil and thinly sliced garlic in a skillet over low heat until the garlic begins to sizzle. Add a pinch of crushed red pepper and cook, stirring, until the garlic is tender and light golden, 1 to 2 minutes. Add greens and toss with the hot oil until heated through, 1 to 2 minutes. Season with a splash of lemon juice or vinegar (cider vinegar, wine vinegar or balsamic), and salt and pepper to taste.
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