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Sauteed Leafy Greens Recipe

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This recipe for Sauteed Leafy Greens, by , is from CulinArt, 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!

Contributor:  
Contributor:  
John Gonzales

Category:
Category:

Ingredients:  
Ingredients:  
2 pounds bok choy stems separated from
leaves, chopped
1 pound escarole chopped
pound kale stems removed
2 tablespoons olive oil blend
2 cloves garlic minced
teaspoon crushed red pepper or to taste
2 teaspoons salt or to taste

Directions:
Directions:
Blanch the bok choy stems (not the green parts), the kale and escarole in boiling salted
water until barely cooked, about 2 - 3 minutes. Drain well.
Heat the oil in a large pan, saute garlic until fragrant (but not brown) and add bok choy
greens and blanched vegetables, adjust seasoning and cook until heated through.

Number Of Servings:
Number Of Servings:
8

 

 

 

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