Greens with Garlic and Hot Pepper Oil

Preparation info

  • Makes


    • Difficulty


Appears in

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

Lighter, Quicker, Better

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.


  • 2 pounds spinach or other greens, stems and thick ribs trimmed, leaves cut crosswise into bite-size pieces, washed
  • 1 tablespoon olive oil
  • 1 garlic clove, cut into thin slivers
  • ¼ to ½ teaspoon crushed red pepper
  • Salt


    • 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 will take only 2 or 3 minutes; other greens will take up to 15 minutes. Drain off excess liquid.
    • Meanwhile, place olive oil, garlic, and red pepper in a small skillet. Heat over low heat, stirring, just until the garlic begins to sizzle. Remove from heat and set aside.
    • When the greens are cooked, remove from saucepan with tongs, drain off excess water, and transfer to a serving bowl. Add the reserved oil and salt to taste. Toss and serve immediately.