Another delicious recipe from Chef Carol. This preparation method can be used with any leafy greens (the earliest vegetables!), and you won’t believe how easy and quick it is:
Sauteed Greens and Garlic
by Chef Carol D’Espinosa
1-3 sliced or chopped Garlic cloves
1 T. of Extra Virgin Olive Oil in a skillet on med. heat saute until garlic starts to turn light golden (1 min?).
About 3 cups of tender greens, well drained but not dried.
1. Heat olive oil in a skillet on medium heat. Add garlic and sautee until it begins to turn light golden- about 1 minute
2. Add greens and toss 1-2 minutes until just wilted. Serve immediately.
I used this recipe on Tender Greens such as Dandelions, Spinach, Beet Greens, Broccoli Raab etc.
ENJOY,
Carol D’
