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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Sauteed Leafy Greens Recipe

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This recipe for Sauteed Leafy Greens 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!
Category:
Category:
Ingredients:  
Ingredients:  
2 pounds bok choy stems separated from
leaves, chopped
1 pound escarole chopped
½ pound kale stems removed
2 tablespoons olive oil blend
2 cloves garlic minced
½ 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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