Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 tb Olive oil 2 lb Tender greens *
2 md Garlic cloves; minced

* spinach, beet greens, Swiss chard etc.

Heat oil with garlic in large, nonreactive saut? pan or Dutch oven.
When garlic sizzles and starts to turn golden, add wet greens. Cover
and cook over medium-high heat, stirring occasionally, until greens
completely wilt, but are still bright green, about 5 minutes.
Uncover, season to taste with salt and pepper.

Cook over high heat until liquid evaporates, 2 to 3 minutes longer.
Serve immediately, with lemon wedges if desired.

Cleaning Greens: stem dry greens, then drop them into a sink filled
with clean water and swish leaves around to rinse. Repeat as
necessary.

Cook's Illustrated September/October 1994
Submitted By DIANE LAZARUS On 12-27-94

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