Garlic Greens

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

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.

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.

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.