Vlads Very Garlicky Greens Recipes

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GARLICKY GREENS



Garlicky greens image

These rich, buttery greens will complement your roast

Provided by Sarah Cook

Categories     Side dish, Vegetable

Time 25m

Number Of Ingredients 7

1 tbsp olive oil
3 shallots , sliced
3 garlic cloves , sliced
150ml hot vegetable stock
200g frozen peas
600g mixed green vegetables - we used long-stem broccoli, asparagus and mangetout
knob of butter

Steps:

  • Heat the oil in a large frying pan and bring a large saucepan of salted water to the boil. Gently fry the shallots and garlic for 5-8 mins, tip in the stock and peas, then bubble for a few mins until the peas are cooked.
  • Meanwhile, boil the rest of the veg, cooking the broccoli and asparagus for a couple of mins first, then throwing in the mangetout for the final min. Drain well and tip into the pan with the peas. Season, add the butter and mix well.

Nutrition Facts : Calories 124 calories, Fat 6 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 6 grams sugar, Fiber 7 grams fiber, Protein 8 grams protein, Sodium 0.11 milligram of sodium

SLOW-COOKED GARLICKY GREENS



Slow-Cooked Garlicky Greens image

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.

Provided by Andrew Tarlow

Categories     Bon Appétit     Side     Mustard Greens     Chard     Collard Greens     Kale     Garlic     Chile Pepper     Vegan     Vegetarian     Wheat/Gluten-Free     Fall

Yield Serves 8

Number Of Ingredients 7

4 pounds mixed hardy greens (such as Tuscan kale, curly kale, Swiss chard, and/or collard greens; about 6 bunches), ribs and stems removed
Kosher salt
4 garlic cloves, lightly crushed
1/2 cup olive oil, plus more for drizzling
2 chiles de árbol or 1/2 teaspoon crushed red pepper flakes
1 tablespoon fresh lemon juice
Freshly ground black pepper

Steps:

  • 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.
  • Heat a clean large pot over medium. Cook garlic and 1/2 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.

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