Greens with Garlic and Hot Pepper Oil

Preparation info
  • Makes

    4

    Servings
    • Difficulty

      Easy

Appears in
Lighter, Quicker, Better: Cooking for the Way We Eat Today

By Richard Sax and Marie Simmons

Published 2000

  • About

This quick method works with just about any kind of greens—spinach, escarole, chicory, kale, collards, beet greens, even outer romaine lettuce leaves. Adjust the amount of hot red pepper flakes to taste.

Ingredients

  • 2 pounds spinach or other greens, stems and thick ribs trimmed, leaves cut crosswise into bite-size pieces, washed
  • 1 tablespoon olive oil</

Method

  • If using spinach, place in large heavy saucepan with just the water that clings to leaves. For other tougher greens, bring 2 cups water to a boil and then add greens. Cover and cook over medium-high heat, stirring leaves once or twice, until leaves are wilted and tender. Spinach wi