> See this recipe on-air on 02/20/2002 at 1:00 PM ET.
|
Recipe courtesy Alton Brown
5 to 7 cloves garlic, peeled, plus 2 cloves garlic, one sliced, one minced
Enough olive oil to cover the bottom of a wide saute pan
4 big handfuls greens (baby mustard, turnip, chard), picked and roughly shredded
Salt and freshly ground black pepper
Place saute pan over medium heat and then lightly crush 5 to 6 garlic cloves. When the pan is hot, add just enough oil to cover the bottom of the pan and add the garlic. Cook, stirring frequently until golden brown (3 to 5 minutes). Remove from the oil. At this point, the greens can be quickly sauteed for a mild garlic flavor.
If you're looking for something a little stronger, thinly sliver 1 clove and add it to the pan stirring constantly (burned garlic is not Good Eats, nor is anything that touches it). Once the slivers turn golden, add the greens and toss to coat with the hot oil. Season with salt and pepper as soon as the greens start to wilt and plate immediately.
If you're looking for even more garlic flavor, finely mince a clove of garlic and toss it into the greens during the last 30 seconds of cooking and toss the greens to distribute. Keep the pan and the greens moving constantly, if you can.
Serve as a side dish or toss with pasta and serve as a main course.
Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 5 minutes
Difficulty: Medium
Back
|