This mouth-watering recipe is ready in just 20 minutes and the ingredients detailed below can serve up to 4 people.
Ingredients
Method
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.
3) Douse the greens with lemon juice, transfer to a serving bowl and serve with the garlic chips on top.
Rate this recipe
Overall Rating:
4.70
(25)
