Printable Area
Sauteed Wild Greens
Recipe courtesy Gabriele Corcos and Debi Mazar
- Total Time:
- 20 min
- Prep:
- 15 min |
- Inactive Prep:
- -- |
- Cook:
- 5 min
- Level:
- Easy
- Yield:
- 4 to 6 servings
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.
© Recipe courtesy Gabriele Corcos and Debi Mazar