Greens with Garlic and Lemon |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Try using a mixture of other greens, such as beet (minus the stems), chard, dandelion, and mustard. Ingredients:
4 quarts water |
6 cups torn turnip greens |
6 cups torn collard greens |
1 1/2 teaspoons olive oil |
2 garlic cloves, finely chopped |
1/8 teaspoon salt |
4 lemon wedges |
Directions:
1. Bring 4 quarts water to a boil in an 8-quart stockpot. Add greens; cover and cook 20 minutes. Drain well. Heat oil in a small skillet over medium-high heat. Add garlic, and sauté 30 seconds or until lightly browned. Combine greens, garlic mixture, and salt in a medium bowl; toss well. Serve with lemon wedges.
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