Recipe courtesy of Gabriele Corcos and Debi Mazar
Show: Extra Virgin
Episode: Urban Green
Print
Sauteed Wild Greens
Total:
20 min
Prep:
15 min
Cook:
5 min
Yield:
4 to 6 servings
Level:
Easy
Total:
20 min
Prep:
15 min
Cook:
5 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
  • 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.

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