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Spicy Greens With Double Garlic

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Makes 4 servings 1x

Time 15 minutes

Units Scale

Ingredients

  • 1 1/2 pounds spicy greens (see the headnote)
  • 1/4 cup olive oil
  • 1/4 cup sliced garlic (about a whole head) plus 1 teaspoon minced garlic
  • Salt and pepper
  • 1/2 teaspoon red chile flakes, or to taste
  • Lemon wedges for serving

Instructions

  1. If the greens have thick stems, cut off the leaves; chop the leaves and stems and keep them separate. If the stems are thin and pliable, chop everything together.
  2. Put the oil in a large pot over medium-high heat. When it is hot, add the sliced garlic and thick stems, and sprinkle with salt and pepper. Cook, stirring frequently until the vegetables are tender, about 2 minutes. Add the red chile flakes and stir.
  3. Add the greens and 1 ⁄ 2 cup water. Cover and cook until the greens are wilted and barely tender, 3 to 15 minutes.
  4. Uncover the pot and continue to cook, stirring, until the liquid has mostly evaporated and the greens are quite tender, 1 to 5 minutes or more. If the pan is dry, add water, 1 tablespoon at a time. Taste and adjust the seasoning. Add the minced garlic and cook for 1 minute more. Serve hot, warm, or at room temperature, with lemon wedges.

— Recipe from How to Cook Everything: Completely Revised 20th Anniversary Edition