"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Greens and Garlic Recipe

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This recipe for Greens and Garlic, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ann Marie Smith
Added: Wednesday, November 1, 2006

Category:
Category:

Ingredients:  
Ingredients:  
Spinach, or Bok Choy, or Broccoli Rabe, or Beet, Collard or Turnip Greens.
Olive oil
Minced garlic
salt and pepper

Directions:
Directions:
Boil the greens until wilted.
In a skillet heat oil and garlic until fragrant and light, golden brown. Never burn olive oil or garlic.
Drain the greens and coat in the pan with garlic and oil and season with salt and pepper.

Personal Notes:
Personal Notes:
I love all greens. Whether soup greens, like Collard and Beet greens, or bitter greens like Broccoli Rabe and Kale. Boiling takes out the bitter and the garlic and oil with salt and pepper make it delicious.

 

 

 

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