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Marinated Greens Recipe

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This recipe for Marinated Greens is from The Karnes County Guide to South Texas Foods, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Large bag/bunch of greens, washed and stemmed
1/4 cup extra virgin olive oil, divided
2 cloves garlic, chopped
juice of 1/2 lemon
dried red pepper flakes
sea salt
Directions:
Directions:
Place about 2 tablespoons olive oil in a large saute pan and cook greens until they just start to wilt. Turn off heat and let cool in pan. In a small bowl, mix together remaining olive oil, lemon juice, garlic, a generous pinch of red pepper flakes and a pinch of sea salt. In a glass jar,bowl or dish with a lid, mix the greens and marinade. Cover. Serve at room temperature, but keep in refrigerator if not serving that day.
Personal Notes:
Personal Notes:
Use any type of greens- kale, spinach,chard, mustard, or a mix of these- but cook them seperate if using a combination as they all have different cooking times. Follow this recipe as a guide, but don't get caught up in the quanities. Trust your instincts. Adjust the amounts proportionally. You cannot go wrong. Add these greens to anything-pile them on warm bread, eat them in the morning with eggs, add to a salad, or eat them cold from the fridge. They keep about a week.

 

 

 

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