Ingredients

• 1/2 pound greens such as beet, turnip, mustard, Broccoli di Rabe or dandelions
• Olive oil
• 1 to 2 cloves garlic, sliced
• Salt and dried red pepper flakes

Browse by ingredient

Instructions

1. If you are using very young tender beet greens or mustard greens, stem them, chop the leaves, then saute in 2 tablespoons olive oil with a clove of garlic until wilted; season to taste.
2. If the greens you are using are tougher, blanch them for 4 minutes or until tender, then drain well and chop. Only then saute in garlic and olive oil until heated through; season to taste.