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Garlic-chip mixed greens

  • Preparation Time5 mins
  • Cooking Time15 mins
  • Serves4
  • DifficultyEasy
4 tbsps extra-virgin olive oil
2 large cloves garlic, peeled, thinly sliced
2 cups chopped dandelion tops
1 head escarole, chopped
2 cups farm spinach (sold in small bundles)
Salt and freshly ground black pepper
Grated fresh nutmeg, to taste
1/2 lemon, juiced
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.

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