Garlic crisp mixed greens

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Ingredients

  • 60ml extra-virgin olive oil
  • 2 large cloves garlic, peeled and thinly sliced
  • 230g chopped dandelion tops
  • 1 head escarole, chopped
  • 230g fresh spinach
  • Salt and freshly ground black pepper
  • Grated fresh nutmeg, to taste
  • 1/2 lemon, juiced

Use imperial measurements

Method

How to make Garlic crisp mixed greens

1) In a cold frying pan add the extra-virgin olive oil and coat the pan with a thin, even layer. Add the sliced garlic and put the pan over medium-low heat. Let the garlic bubble in the oil and lightly brown. Remove with slotted spoon to a small bowl and reserve.

2) Turn the heat up a bit and add the dandelion and escarole. Cook until wilted, about 3 to 4 minutes. Add the spinach and season with salt, pepper and nutmeg, to taste. Saute until tender, about 2 minutes more. Douse with lemon juice, transfer to a serving bowl.

3) Serve with the garlic crisps on top.

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