Name: Greens and Garlic
Ingredients: 1/2 lb Greens such as beet; turnip, mustard, Broccoli di Rabe or dandelions; Olive oil; 1 Clove garlic; sliced (1 to 2); Salt and dried red pepper flakes

We must never separate the Spirit and the Word. The Spirit speaks to us through the Word; so we should always doubt and query any supposed revelation that is not entirely consistent with the Word of God. Indeed the essence of wisdom is to reject altogether the term “revelation” as far as we are concerned, and speak only of “illumination.” The revelation has been given once and for all, and what we need and what by the grace of God we can have, and do have, is illumination by the Spirit to understand the Word.

Martyn Lloyd-Jones

CATEGORY	CUISINE	TAG	YIELD
			1	Servings

INGREDIENTS

1/2	lb	Greens such as beet; turnip, mustard, Broccoli di Rabe or dandelions
		Olive oil
1		Clove garlic; sliced (1 to 2)
		Salt and dried red pepper flakes

INSTRUCTIONS

If you are using very young tender beet greens or mustard greens, stem
them, chop the leaves, then
saute in 2 tablespoons olive oil with a clove of garlic until wilted;
season to taste.
If the greens you are using are tougher, blanch them for 4 minutes or until
tender, then drain well
and chop. Only then saute in garlic and olive oil until heated through;
season to taste.
Yield: 2 servings
Recipe By     : COOKING MONDAY TO FRIDAY SHOW #MF6748
Posted to MC-Recipe Digest V1 #272
Date: Thu, 31 Oct 1996 17:47:07 -0500
From: Gail Shermeyer <[email protected]>

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