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
1
Wash the greens well, remove the stems, and cut into strips of 4 cm.
- Beet greens: 200 g
- Mustard greens: 200 g
- Chard (Swiss chard): 200 g
- Cavolo nero (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.
- Beet greens: 200 g
- Mustard greens: 200 g
- Chard (Swiss chard): 200 g
- Cavolo nero (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.
- 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.
- Beet greens: 200 g
- Mustard greens: 200 g
- Chard (Swiss chard): 200 g
- Cavolo nero (Tuscan kale): 200 g
- Spinach: 450 g
- Ground red pepper: pinch
- Garlic: 8 cloves
