| 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 | |
| Salt and dried red pepper | ||
| flakes |
INSTRUCTIONS
2 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 <4paws@netrax.net>
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