Garlic Chip Mixed Greens (Rachael Ray) |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Ingredients:
1/4 cup extra-virgin olive oil |
2 large cloves garlic, peeled and thinly sliced |
2 cups chopped dandelion tops |
1 head escarole, chopped |
2 cups farm spinach (sold in small bundles) |
kosher salt and freshly ground black pepper |
grated fresh nutmeg, to taste |
1/2 lemon, juiced |
Directions:
1. In a cold skillet add the extra-virgin olive oil to coat the pan with a thin even layer. Add the sliced garlic and put the skillet over medium-low heat. Let the garlic bubble in the oil and lightly brown. Remove with slotted spoon to a small bowl and reserve.
2. Turn the heat up a bit and add the dandelion and escarole. Cook until wilted, about 3 to 4 minutes. Add the spinach and season with salt, pepper and nutmeg, to taste. Saute until tender, about 2 minutes more. Douse with lemon juice, transfer to a serving bowl and serve with the garlic chips on top.
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