Flash Cooked Greens With Garlic Recipes

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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.

FLASH-COOKED GREENS WITH GARLIC



Flash-Cooked Greens With Garlic image

Make and share this Flash-Cooked Greens With Garlic recipe from Food.com.

Provided by Wok With You

Categories     < 15 Mins

Time 6m

Yield 1 cup, 2 serving(s)

Number Of Ingredients 5

1 lb snow pea sprouts
1 teaspoon extra virgin olive oil
1 teaspoon minced garlic
2 tablespoons rice wine or 2 tablespoons sake
1/8 teaspoon salt, plus more to taste

Steps:

  • Cut away tough ends from snow pea shoots, watercress or other greens. In a colander, rinse vegetables thoroughly under cold running water. Drain or spin-dry and place in a bowl near the stove.
  • Heat a large nonstick skillet or a wok over high heat. Add oil; heat until near smoking. Add greens and garlic, and toss with a spatula for about 20 seconds. Add rice wine and salt; toss lightly over medium-high heat for 1 minute or less, until greens are slightly wilted but still bright green.
  • Scoop out greens and arrange on a plate. Adjust seasoning to taste. Serve hot, cold or at room temperature.

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