Greens with Double Garlic
(from Stearns Farm Newsletter, June 30 2008)
Juicy young garlic cloves give this hearty side dish its inital punch, then garlic scapes step in for color, texture, and a sweet grassy echo of the garlicky refrain. Adapted from How to Cook Everything by Mark Bittman.
1 lb greens - collards, kale, broccoli rabe, or chard
1/4 cup olive oil
1/4 cup thinly sliced garlic, about 5 or 6 cloves
1/2 tsp crushed red pepper flakes, or to taste
salt and freshly ground black pepper to taste
1/2 cup chicken, beef, or vegetable broth or water
1 Tbs sliced garlic scapes, more to taste
Lemon wedges
Wash greens thoroughly, cutting off any woody stem ends. Coarsely chop greens. Heat olive oil in a large, deep saucepan over medium-high heat. Add garlic, pepper flakes, salt, and pepper, and cook, stirring occasionally, for about a minute. Add greens and stock or water. Cover and cook over medium-high heat for about 5 minutes, until greens are wilted and just barely tender. Uncover greens and continue to cook, stirring, until liquid has almost evaporated and greens are very tender. Taste and adjust seaonings, adding red or black pepper and salt as needed. Add garlic scapes and cook 1 minute more. Serve with lemon wedges. 3-4 servings.
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