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Hearty Garlic Greens

Recipe photo courtesy of Kirsten Strecker

Any combination of hearty autumn greens will work well in this recipe; try Swiss chard, Tuscan kale, and mustard greens.

Source: Body+Soul, November/December 2006
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

Blanching does not actually cook the greens but softens their texture, while shocking them in cold water keeps their color strong and vibrant.

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27
  • macwhitten
    2 SEP, 2012
    This is a great side that still works even if you don't have all the various greens. I made it with only green kale and spinach. Still wonderful and since I was the only one eating it - it made just enough. I'll see how it fares as a leftover today. Remember that greens really cook down and do not yield very much finished produce - so get way more that you think you will need.
    Reply
  • macwhitten
    2 SEP, 2012
    This is a great side that still works even if you don't have all the various greens. I made it with only green kale and spinach. Still wonderful and since I was the only one eating it - it made just enough. I'll see how it fares as a leftover today. Remember that greens really cook down and do not yield very much finished produce - so get way more that you think you will need.
    Reply
  • GiovannaAlvaro
    24 SEP, 2011
    Oh, and I must say, this is a side dish we always had. So delicious, I would even take it to school in a sandwich - alone.
    Reply
  • GiovannaAlvaro
    24 SEP, 2011
    You may want to fry the garlic no longer than 5 minutes if you have sliced them so thin. To repsond to schmoole, you remove the garlic from the pan while you cook the greens in the oil to avoid garlic from softening. Garlic's awesome when crispy (but not burned).
    Reply
  • schmoole
    9 DEC, 2008
    Why do you want to avoid cooking your garlic? Do you really massage your greens instead of cooking them? Why?
    Reply
  • contributors_marthastewart_com_norahs
    24 JUN, 2008
    I've made a similar dish, but added a few raisins and a tablespoon of orange juice concentrate. Delicious!
    Reply
  • sueko
    23 JUN, 2008
    While I find most of the recipes from MS publications at best pseudo-healthy, this one really is pretty healthy! I'm going to try it without cooking the greens, to get the full nutrition from them (you salt the greens, let them sit 5 minutes, then sort of massage them until they reach that wilted consistency cooking gives them) and marinating the garlic slices in olive oil to avoid cooking them as well.
    Reply

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