• 2 pounds tender young mustard or turnip greens, or spinach
  • 2 large garlic cloves, minced
  • 3 Tb olive oil
  • 3/4 tsp salt
  • 1/4 tsp black pepper


Sauteed Spring Greens. serves 4-6. Pick over the greens carefully, removing withered leaves and all coarse stems and veins. Wash well. Shake off excess water. Bundle in several thicknesses of paper toweling and let stand 10-15 mins. Rebundle in dry paper toweling and store in the refrigerator overnight or until ready to cook. Saute the garlic in a large kettle over low heat 10-12 mins, until soft (Do not brown). Dump in all the greens and toss well in the garlic oil. Stir-fry 2-3 mins over high heat, just until greens wilt and are nicely glossed with oil. Sprinkle with salt and pepper, toss again and taste for seasoning. Serve immediately.

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