Leafy Greens With Spicy Garlic Oil Recipes

LEAFY GREENS WITH SPICY GARLIC OIL

Leafy Greens With Spicy Garlic Oil image

Massaging the greens both softens and seasons them before grilling.

Provided by Chris Morocco

Yield Serves 4

Number Of Ingredients 6

Ingredients

4 garlic cloves, thinly sliced
1/4 cup olive oil
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon kosher salt, plus more
Freshly ground black pepper
2 large bunches Swiss chard or Tuscan kale, or 1/2 head escarole, leaves separated

Steps:

Prepare a grill for medium-high heat. Bring garlic, oil, red pepper flakes, and 1/2 tsp. salt to a boil in a small saucepan over medium. Cook until garlic is golden. Let cool; season with salt and pepper.
Combine greens and oil in a large bowl, massaging oil into greens. Grill until lightly charred and softened, about 1 minute per side.

SPICY GREENS WITH GARLIC

Spicy Greens with Garlic image

Provided by Food Network Kitchen

Categories side-dish

Time 45m

Yield 4 servings

Number Of Ingredients 7

Ingredients

8 cloves peeled garlic, thinly sliced
1/4 cup extra-virgin olive oil
2 medium yellow onions, halved and sliced (3 to 4 cups)
1/8 teaspoon crushed red pepper
Kosher salt
18 cups torn greens, such as mustard, kale, chard, escarole, or a mix (about 3 large bunches)
Grated pecorino Romano or Parmesan

Steps:

Cook the garlic in olive oil in a large skillet over medium-high heat, stirring occasionally, until golden brown and crispy, about 3 minutes; take care that the garlic doesn't get too brown or it will be bitter. Using a slotted spoon, transfer the garlic chips to a paper towel. Add the onions and red pepper (add a little more if you like things spicy) to the skillet and cook, stirring, until light brown, about 10 minutes. When the onions are almost done, add the greens in batches and cook, uncovered, just until tender, about 2 minutes. Cover and cook, stirring occasionally, until tender, about 5 minutes. Transfer to a serving dish. Top with the reserved garlic chips and garnish with cheese.

SAUTéED GREENS WITH CHILES, GARLIC AND LEMON

Sautéed Greens with Chiles, Garlic and Lemon image

Calabrian chilis are very spicy, but also have a slightly smoky, tangy and fruity flavor that compliments garlic and lemon. You can find them whole-packed in oil or finely chopped in jars. The amount is this recipe will give you a slow burn, but feel free to add more to up the heat.

Provided by Food Network Kitchen

Categories side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 0

Ingredients

Steps:

Heat 1/4 cup olive oil in a pot over medium-low heat. Add 4 each crushed garlic cloves, chopped Calabrian chiles in oil and wide strips of lemon zest; cook until softened, 2 minutes. Gradually add 1 large bunch chopped Tuscan kale, stirring to wilt, then add a 5-ounce package baby spinach. Increase the heat to medium, stir in 2 teaspoons lemon juice and 1/2 teaspoon kosher salt and cook until dry, 3 minutes. Serve with lemon wedges.

WARM TASTY GREENS WITH GARLIC

Warm Tasty Greens with Garlic image

My farm box had too many greens, so I had to use them up. This tasty idea uses kale, tomatoes and garlic in a dish that quickly disappears. -Martha Neth, Aurora, Colorado

Provided by Taste of Home

Categories Side Dishes

Time 30m

Yield 4 servings.

Number Of Ingredients 6

Ingredients

1 pound kale, trimmed and torn (about 20 cups)
2 tablespoons olive oil
1/4 cup chopped oil-packed sun-dried tomatoes
5 garlic cloves, minced
2 tablespoons minced fresh parsley
1/4 teaspoon salt

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.

Nutrition Facts : Calories 137 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 216mg sodium, Carbohydrate 14g carbohydrate (0 sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges

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