Recipe - Sauteed Greens And Roasted Garlic

2 Garlic heads; left whole and
unpeeled
One fourth cup Olive oil; divided
1 One half pound Spring greens; (red chard,
green chard, mustard
greens, spinach, dandelion
greens, or sorrel) trimmed
and washed and coarsely
chopped
3 tablespoon Lemon juice

S & P

Preheat oven to 350. Place heads of unpeeled garlic on piece of aluminum
foil; drizzle 1 Tbsp olive oil over garlic and wrap heads in foil. Bake the
garlic 45 min. to 1 hour, or until soft. Remove garlic from oven; unwrap
and let cool. Squeeze pulp from each garlic clove; set aside. Cook the
pasta then toss with 1 Tbsp olive oil. In a skillet, heat remaining 2 Tbsp
olive oil. Add the greens; cook 35 min., tossing frequently. To serve,
transfer pasta and greens to serving bowl. Add lemon juice and reserved
roasted garlic; season with W & P. Toss and serve.

Posted to recipeludigest Volume 01 Number 499 by Kevin Kirkland
kevink@intergate.bc.ca on Jan 11, 1998