Recipe - Greens And Garlic

One half pound Greens such as beet; turnip,
mustard, Broccoli di Rabe
or dandelions
Olive oil
1 Clove garlic; cut or sliced up (1 to
2)
Salt and dried red pepper
flakes

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.
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.
Yield: 2 servings
Recipe By : COOKING MONDAY TO FRIDAY SHOW #MF6748

Posted to MCRecipe Digest V1 #272

Date: Thu, 31 Oct 1996 17:47:07 0500

From: Gail Shermeyer 4paws@netrax.net