Delivering fresh organic produce to your door
[email protected] · 617.242.1700
The following recipe was first featured in Boston Organics Newsletter number 04 of the year 2015, which you should be able to find online at http://www.bostonorganics.com/newsletter/2015/news_04.html.
3/4 lbs leafy greens, tough lower stems discarded and leaves cut crosswise into 2-inch pieces2 tbsp extra-virgin olive oil1 large garlic clove, smashed1/8 tsp dried hot red-pepper flakes
1/8 tsp fine sea salt
This is a great basic recipe for amateur cooks who don’t have much experience cooking leafy greens. You can use any hearty leafy green (chard, callaloo, kale, collards, dandelion, or even spinach). Cooking time may vary, just try to remove from heat once the leaves turn a vibrant dark green, as overcooking can lead to an undesirable bitterness.
Cook greens in a pot of boiling salted water until ribs are tender (about 4 minutes). Drain in a colander, then rinse under cold water to stop the cooking. Drain again, gently pressing out excess water.
Heat oil in a skillet over medium heat until it shimmers, then cook garlic and red-pepper flakes, stirring for about 30 seconds. Increase heat to medium-high, add greens and sea salt and sauté until coated with oil and heated through, about 4 minutes.
Adapted from Epicurious (Find the original online at http://www.epicurious.com/recipes/food/views/Sauteed-Dandelion-Greens-242014)