Greens with Garlic and Lemon

No votes yet

These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

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.

Recipe by Cooking Light magazine

Source: Sound Consumer February 2005

Learn more about our recipes. View guidelines »

More about: greens, lemons


Chime in! (our commenting policy)
Please use proper table manners when sharing food for thought on this or any other PCC Natural Markets forum. If a food fight starts, email to blow the whistle.

Post new comment

Post new comment

Login or register to post comments

Syndicate content


Recipe search

Refine search   Tips »

User login