Wilted Greens with Garlic

Use any of your favorite greens in this dish—spinach, chard, kale, beet, collards, dandelion—even a bit of arugula.

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Ingredients :

About 3 pounds greens ( a dainty combining is equal amounts of chard or spinach , collards , and kaleAbout 4 tablespoons olive oil8 cloves garlicSalt and freshly ground black pepperGround red chile pepper flakes , optional

Use any of your favorite greens in this bag — spinach , chard , clams , common beet , collards , blowball — even a bite of arugula . These are secure served as a vegetable accompaniment to roast meats or fowl , and I really wish to serve them with fresh white potato or wintertime squash , and bleak - eyed peas . They make a great topping for pizza and pasta . When I jactitate them with pasta or use them on top of pizza , I tote up my own house - dried red chile pepper flakes .

Serves 8 to 10 as a side ; or toss with a pound of cooked alimentary paste

Wash and pick over the greens and remove problematical shank ; rough - chop the leaf . Put the leaves with the H2O that clings to them into a big non - responsive toilet with a tight - fitting hat .

Wilt the leafy vegetable over medium high heating system , stirring once or doubly , add just a bit more water supply if necessary . This should take about 5 minutes — the leaves should be just wilted .

In a large sauté pan , lightly heat the olive oil over medium low passion . Crush the Allium sativum through a press or exquisitely soften it and bestow it to the pan . mildly sauté the ail for 2 or 3 proceedings ; do not allow it to brown .

Drain the greens and sum them to the sauté pan . Cover and cook over medium oestrus for 6 to 8 minutes , shake up occasionally .

Season with salt and pepper and chile flakes and toss well . Taste for sea¬soning and serve red-hot . If you choose , neglect the chile flakes and spend the raging white pepper acetum or Tabasco with the greens if desire .

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