When working with a large quantity of greens, it’s much easier to sauté them if they’re blanched first. Their time in the olive oil is more for flavoring and reaching the ideal texture.
Recipe information
Yield
8 Servings
Ingredients
4
4
½
2
1
Preparation
Step 1
Working in batches, cook greens in a large pot of boiling heavily salted water until just barely wilted, about 2 minutes. Drain; let cool, then squeeze out excess water with your hands. Coarsely chop; set aside.
Step 2
Heat a clean large pot over medium. Cook garlic and ½ cup oil, smashing down on garlic with a wooden spoon, until golden and soft, about 4 minutes. Add chiles de árbol and cook 30 seconds to infuse the oil with chile. Reduce heat to medium-low; add reserved greens. Cook, tossing and stirring occasionally, until greens are deep green and tender, 20–30 minutes. Remove from heat and stir in lemon juice. Season with salt and pepper. Transfer greens to a platter and drizzle with more oil.
Nutrition Per Serving
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Reviews (1)
Back to Topthis was fantastic, i served it to a ukrainian delegation whio gobbled it up. we didn't even know we were being healthy!
brushjl
solon, ohio
5/29/2018