Recipe courtesy of Gabriele Corcos and Debi Mazar
Show: Extra Virgin
Episode: Urban Green
Print
Sauteed Wild Greens
Total:
20 min
Active:
15 min
Yield:
4 to 6 servings
Level:
Easy
Total:
20 min
Active:
15 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

  • 3 tablespoons extra-virgin olive oil
  • 4 cloves garlic, peeled and cut into thirds
  • Red chile flakes 
  • 2 to 3 pounds assorted wild greens, such as lambs quarters, rainbow chard, scarlet and golden frills and amaranth, washed and torn into smaller pieces 
  • Salt and freshly ground black pepper

Directions

Heat a large pot or saute pan over high heat, and then add the olive oil and garlic and cook until fragrant. Add the chile flakes just when the garlic begins to toast slightly. You don't want to burn the chile flakes. Add the greens and saute quickly until they are just wilted. 

Season with salt and black pepper and serve immediately.

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

IDEAS YOU'LL LOVE

Sauteed Dandelion Greens

Recipe courtesy of Debi Mazar and Gabriele Corcos

Sauteed Collard Green Omelet

Recipe courtesy of Bobby Flay

Sauteed Greens with Vinegar

Recipe courtesy of Michael Chiarello

Smoky Sauteed Green Beans

Recipe courtesy of Russell Simmons

Roasted Beetroot with Sauteed Greens

Recipe courtesy of Laura Calder

On TV