Basic Greens with Garlic Oil and Hot Pepper
Greens–beet greens, collards, kale, mustard greens, spinach, Swiss chard–make a delicious side dish for many winter meals. Cook the greens as directed in EatingWell’s “Greens Primer” on page 63 of the Winter issue.
Start to finish: 10 minutes
Garlic, thinly sliced
Crushed red pepper, a pinch
Optional: lemon juice, cider vinegar, wine vinegar, balsamic vinegar
Salt, to taste
Pepper, to taste To make:
Cook greens in lightly salted boiling water just until wilted. Drain; press greens with the back of a spoon to release excess moisture. Heat some olive oil and thinly sliced garlic in a skillet over low heat until the garlic begins to sizzle. Add a pinch of crushed red pepper and cook, stirring, until the garlic is tender and light golden, 1 to 2 minutes. Add greens and toss with the hot oil until heated through, 1 to 2 minutes. Season with a splash of lemon juice, cider vinegar, wine vinegar or balsamic vinegar, and salt and pepper to taste.
Yield: 1 pound of greens cooks to 1 to 2 cups