- 1 1/2 pounds autumn hearty greens, well washed, stems removed, and sliced into 3-inch strips
- 3 tablespoons extra-virgin olive oil
- 8 cloves garlic, sliced paper-thin
- 1 pound spinach
- 1/4 to 1/2 teaspoon red pepper flakes
Bring a large pot of salted water to a boil. Drop hearty
greens into water and blanch for 4 minutes. Immediately plunge blanched
greens into a bowl of ice-cold water to stop the cooking. Drain, squeeze
dry, and set aside.
Heat oil and garlic in a
large skilletover medium-low heat. Cook until the garlic is golden around the edges, 8 to 10 minutes. With a slotted spoon, removegarlic from skillet; set aside.
Raise heat to high. Add hearty greens and cook for an
additional 5 minutes. Add spinach; season with salt and red pepper
flakes to taste. Cook until spinach wilts, stirring frequently (about a
minute). Return garlic to pan and stir. The greens can be served
immediately or at room temperature.
Cook's NoteBlanching does not actually cook the greens but softens their texture, while shocking them in cold water keeps their color strong and vibrant.