Photo by: Photo: Randy Mayor
Try using a mixture of other greens, such as beet (minus the stems), chard, dandelion, and mustard.
Cooking Light SEPTEMBER 2000
Bring 4 quarts water to a boil in an 8-quart stockpot. Add greens; cover and cook 20 minutes. Drain well. Heat oil in a small skillet over medium-high heat. Add garlic, and sauté 30 seconds or until lightly browned. Combine greens, garlic mixture, and salt in a medium bowl; toss well. Serve with lemon wedges.
Go to full version of
Greens with Garlic and Lemon recipe
