Hearty Garlic Greens Recipes

HEARTY WINTER GREENS SAUTE

Steps:

• Remove the center stems from all the greens and slice the leaves into 1/2-inch ribbons. Pour the olive oil into a large Dutch oven set over medium-high heat. Once hot, add the onion and garlic and saute until tender and fragrant, about 4 minutes. Season with salt and pepper.
• Stir in the ribbons of mustard greens, turnip greens and kale in batches, adding the next batch as the one prior wilts down. Once those three greens are added to the pot, pour in the broth and cook 15 minutes. Then add the ribbons of Swiss chard and cover with a lid. Let simmer 5 more minutes. Taste for seasoning. Spoon the greens into a large serving dish.

VLAD'S VERY GARLICKY GREENS

Steps:

• Place saute pan over medium heat and then lightly crush 5 to 6 garlic cloves. When the pan is hot, add just enough oil to cover the bottom of the pan and add the garlic. Cook, stirring frequently until golden brown (3 to 5 minutes). Remove from the oil. At this point, the greens can be quickly Sauteed for a mild garlic flavor.
• If you're looking for something a little stronger, thinly sliver 1 clove and add it to the pan stirring constantly (burned garlic is not Good Eats, nor is anything that touches it). Once the slivers turn golden, add the greens and toss to coat with the hot oil. Season with salt and pepper as soon as the greens start to wilt and plate immediately.
• If you're looking for even more garlic flavor, finely mince a clove of garlic and toss it into the greens during the last 30 seconds of cooking and toss the greens to distribute. Keep the pan and the greens moving constantly, if you can.
• Serve as a side dish or toss with pasta and serve as a main course.

HEARTY GARLIC GREENS

Steps:

• Bring a large pot of salted water to a boil. Drop hearty greens into water and blanch for 4 minutes. Immediately plunge blanched greens into a bowl of ice-cold water to stop the cooking. Drain, squeeze dry, and set aside.
• Heat oil and garlic in a large skillet over medium-low heat. Cook until the garlic is golden around the edges, 8 to 10 minutes. With a slotted spoon, remove garlic from skillet; set aside.
• Raise heat to high. Add hearty greens and cook for an additional 5 minutes. Add spinach; season with salt and red pepper flakes to taste. Cook until spinach wilts, stirring frequently (about a minute). Return garlic to pan and stir. The greens can be served immediately or at room temperature.

HEARTY WINTER GREENS SAUTé

Steps:

• Remove the center stems from the cleaned greens, and slice the leaves into 1/2-inch ribbons.
• Pour the oil into a large Dutch oven over medium-high heat. Once it's hot, add the onion and garlic, and sauté until tender and fragrant, about 4 minutes. Season with salt and pepper.
• Stir in the ribbons of mustard and turnip greens and kale in batches, adding the next batch as the one prior wilts down. Once all the greens are added to the pot, pour in the broth and cook for 10 minutes. Then add the ribbons of Swiss chard, and cover with a lid. Let simmer for 5 more minutes. Taste for seasoning, and add the lemon juice. Spoon the vegetables into a large serving bowl.

WARM TASTY GREENS WITH GARLIC

Steps:

• In a 6-qt. stockpot, bring 1 in. of water to a boil. Add kale; cook, covered, 10-15 minutes or until tender. Remove with a slotted spoon; discard cooking liquid. , In same pot, heat oil over medium heat. Add tomatoes and garlic; cook and stir 1 minute. Add kale, parsley and salt; heat through, stirring occasionally.

EARLY GARLIC GREENS (GARLIC SCAPES)

Steps:

• Trim garlic greens by cutting the top (pointy end) to within 1/2" of bud. There will be 6"-8" of green below bud.
• Greens may be cut into any preferred length as you would with green beans. (I like to leave them long because they are beautiful and fun.).
• Steam in steamer basket over boiling water approximately 8 minutes. Time may vary depending on size of green, so test at 5 minutes and adjust time accordingly.
• Remove from steamer and place in serving bowl.
• Toss with salt and pepper to taste.
• Serve warm or cold.