Garlic Greens

8 servings

40 minutes

A healthy holiday Hanukkah side dish full of beta-carotene and vitamin C from a combination of fall greens

Energy value per serving

• Calories: 119.2
• Proteins: 4.6g
• Fats: 8.1g
• Carbohydrates: 8.2g

Ingredients

• Beet tops: 200 g
• Mustard greens: 200 g
• Chard: 200 g
• Tuscan kale: 200 g
• Olive oil: 3 tbsp
• Garlic: 8 clove
• Spinach: 450 g
• Ground red pepper: pinch

Cooking steps

1. Wash the greens well, remove the stems, and cut into strips of 4 cm.

   Required ingredients:

   • Beet tops: 200 g
   • Mustard greens: 200 g
   • Chard: 200 g
   • Tuscan kale: 200 g

2. Take a large pan or pot of salted water. Bring to a boil. Add fresh herbs to the water and hold for 4 minutes. Remove the blanched herbs with a slotted spoon and immediately plunge into ice water to stop the color change process. Remove with a slotted spoon, let drain, dry, and set aside.

   Required ingredients:

   • Beet tops: 200 g
   • Mustard greens: 200 g
   • Chard: 200 g
   • Tuscan kale: 200 g

3. Slice the garlic into paper-thin slices. Heat oil and garlic in a large skillet over medium heat. Cook until the garlic turns golden at the edges, about 8-10 minutes. Remove the garlic from the skillet with a small slotted spoon. Set aside.

   Required ingredients:

   • Garlic: 8 cloves
   • Olive oil: 3 tablespoons

4. Increase the heat under the skillet with oil to high. Add herbs and cook for 5 minutes. Add spinach, salt, and red pepper. Cook until the spinach softens, stirring (about a minute). Add garlic, mix. Serve hot or at room temperature.

   Required ingredients:

   • Beet tops: 200 g
   • Mustard greens: 200 g
   • Chard: 200 g
   • Tuscan kale: 200 g
   • Spinach: 450 g
   • Ground red pepper:  pinch
   • Garlic: 8 cloves