Wednesday, August 22, 2007

Sautéed Garlic & Greens

Found on - adjusted for Phase 2.

I omitted red pepper flakes and added lemon as I really enjoy lemon. You can always omit that if you don't want it.

This makes quite a bit so be sure to weigh your portion prior to cooking and adjust recipe as needed.


• 6 cloves garlic, sliced
• 16 c (packed) stemmed and roughly chopped Swiss chard (about 5 large bunches)
• squeeze of lemon
• 1/2 tsp kosher salt


1. Heat garlic in large skillet over medium-low heat in a non-stick pan until garlic begins to turn golden, about 3 minutes. Transfer to small bowl and set aside.
2. Place greens and salt into the skillet. Using tongs, turn greens until wilted enough to fit in pan. Raise heat to medium and cover. Cook 7 to 10 minutes, tossing.
3. Transfer greens to a colander to drain. Return greens to pan and toss with reserved garlic.
4. Squeeze with lemon just before serving.
Refrigerate leftover greens in an airtight container for up to 3 days.

No comments: