Recipe courtesy of Gabriele Corcos and Debi Mazar

Sauteed Wild Greens

  • Level: Easy
  • Total: 20 min
  • Prep: 15 min
  • Cook: 5 min
  • Yield: 4 to 6 servings
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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

  1. 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. 
  2. Season with salt and black pepper and serve immediately.