Recipe Idea: Sautéed Bitter Greens
Hi. It’s Lois in the kitchen at Recipe Idea Shop. This recipe came from Mary Ann Esposito’s Ciao Italia Family Classics (GREAT COOKBOOK). Don made it and I don’t believe he changed anything about the recipe. It was fabulous, especially when paired with the Minty Eggplant Rollups and Carrots in Vermouth!
I don’t know about you, but I love to eat vegetarian meals regularly. Don and I try to limit our meat consumption to a couple of times a week. It’s very easy to do in the summertime when the veggies are plentiful and we have locally available, organic vegetables. Luckily, we live in the U.S. where we have terrific grocery stores that offer organic vegetables year round (not necessarily local, however). I always feel so much healthier when I only eat veggies.
- 2 pounds of fresh kale, broccoli rabe, or dandelion greens, well rinsed and drained (we used kale)
- 1/4 cup extra-virgin olive oil
- 2 garlic cloves, cut into slivers
- 1/8 to 1/4 teaspoon hot red pepper flakes, or more to your liking
- 1/4 cup dry white wine
- Salt and black pepper, to taste
- Bring a large pot of water to boil with 1 tablespoon of salt.
- Add the greens and cook for about 3 minutes.
- Drain the greens in a colander, squeezing out as much water as possible.
- Chop them coarsely and set aside.
- Heat the olive oil in a 12-inch sauté pan over medium-high heat.
- Stir in the garlic slivers, pressing on them with the back of a spoon to release their flavor.
- Do not let them burn.
- As soon as they look transparent, stir in the red pepper flakes.
- Add the greens and wine.
- Lower the heat to simmer and cover the pan.
- Cook for about 3 or 4 minutes.
- Uncover the pan, season with salt and black pepper, and serve hot.[br][url href=”https://recipeideashop.com/wp-content/uploads/2015/04/RIS_LOGO-22-e1436274250987.jpg”][img src=”https://recipeideashop.com/wp-content/uploads/2015/04/RIS_LOGO-22-e1436274250987.jpg” width=”300″ height=”62″ class=”alignleft size-full” title=”RIS_LOGO-2″ alt=”logo”][/url]