Sauteed Wild Greens

Name: Sauteed Wild Greens
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4 to 6 servings
Ingredients: 3 tablespoons extra-virgin olive oil; 4 cloves garlic, peeled and cut into thirds; Red chile flakes; 2 to 3 pounds assorted wild greens, such as lambs quarters, rainbow chard, scarlet and golden frills and amaranth, washed and torn into smaller pieces; 2 to 3 pounds assorted wild greens, such as lambs quarters, rainbow chard, scarlet and golden frills and amaranth, washed and torn into smaller pieces; Salt and freshly ground black pepper

Recipe courtesy of Gabriele Corcos and Debi Mazar

Show: Extra Virgin

Episode: Urban Green

Sauteed Wild Greens

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Level: Easy
Yield: 4 to 6 servings

Total: 20 min
Prep: 15 min
Cook: 5 min

Level: Easy
Yield: 4 to 6 servings

Total: 20 min
Prep: 15 min
Cook: 5 min

Ingredients

3 tablespoons extra-virgin olive oil

4 cloves garlic, peeled and cut into thirds

Red chile flakes

2 to 3 pounds assorted wild greens, such as lambs quarters, rainbow chard, scarlet and golden frills and amaranth, washed and torn into smaller pieces

Salt and freshly ground black pepper

Directions

Heat a large pot or saute pan over high heat, and then add the olive oil and garlic and cook until fragrant. Add the chile flakes just when the garlic begins to toast slightly. You don't want to burn the chile flakes. Add the greens and saute quickly until they are just wilted.
Season with salt and black pepper and serve immediately.