Greens with Garlic and Lemon
Any variety of greens can be used for this fragrant recipe, including beet, chard, dandelion, mustard and rapini.
Bring 4 quarts of water to a boil in an 8-quart stockpot. Add greens, cover and cook until tender, 5 minutes or so. Drain well. Heat oil in a small skillet over medium-high heat. Add garlic and sauté 30 seconds until lightly browned. Combine greens, garlic mixture and salt in a medium bowl. Toss well and serve with lemon wedges.
Source: Sound Consumer February 2005
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