| 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 <4paws@netrax.net>
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