Leafy Greens With Spicy Garlic Oil Food

LEAFY GREENS WITH SPICY GARLIC OIL

Leafy Greens With Spicy Garlic Oil image

Massaging the greens both softens and seasons them before grilling.

Provided by Chris Morocco

Yield Serves 4

Number Of Ingredients 6

Ingredients

4 garlic cloves, thinly sliced
1/4 cup olive oil
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon kosher salt, plus more
Freshly ground black pepper
2 large bunches Swiss chard or Tuscan kale, or 1/2 head escarole, leaves separated

Steps:

Prepare a grill for medium-high heat. Bring garlic, oil, red pepper flakes, and 1/2 tsp. salt to a boil in a small saucepan over medium. Cook until garlic is golden. Let cool; season with salt and pepper.
Combine greens and oil in a large bowl, massaging oil into greens. Grill until lightly charred and softened, about 1 minute per side.

SPICY GREENS WITH GARLIC

Spicy Greens with Garlic image

Provided by Food Network Kitchen

Categories side-dish

Time 45m

Yield 4 servings

Number Of Ingredients 7

Ingredients

8 cloves peeled garlic, thinly sliced
1/4 cup extra-virgin olive oil
2 medium yellow onions, halved and sliced (3 to 4 cups)
1/8 teaspoon crushed red pepper
Kosher salt
18 cups torn greens, such as mustard, kale, chard, escarole, or a mix (about 3 large bunches)
Grated pecorino Romano or Parmesan

Steps:

Cook the garlic in olive oil in a large skillet over medium-high heat, stirring occasionally, until golden brown and crispy, about 3 minutes; take care that the garlic doesn't get too brown or it will be bitter. Using a slotted spoon, transfer the garlic chips to a paper towel. Add the onions and red pepper (add a little more if you like things spicy) to the skillet and cook, stirring, until light brown, about 10 minutes. When the onions are almost done, add the greens in batches and cook, uncovered, just until tender, about 2 minutes. Cover and cook, stirring occasionally, until tender, about 5 minutes. Transfer to a serving dish. Top with the reserved garlic chips and garnish with cheese.

SLOW-COOKED GARLICKY GREENS

Slow-Cooked Garlicky Greens image

When working with a large quantity of greens, it's much easier to sauté them if they're blanched first. Their time in the olive oil is more for flavoring and reaching the ideal texture.

Provided by Andrew Tarlow

Categories Bon Appétit Side Mustard Greens Chard Collard Greens Kale Garlic Chile Pepper Vegan Vegetarian Wheat/Gluten-Free Fall

Yield Serves 8

Number Of Ingredients 7

Ingredients

4 pounds mixed hardy greens (such as Tuscan kale, curly kale, Swiss chard, and/or collard greens; about 6 bunches), ribs and stems removed
Kosher salt
4 garlic cloves, lightly crushed
1/2 cup olive oil, plus more for drizzling
2 chiles de árbol or 1/2 teaspoon crushed red pepper flakes
1 tablespoon fresh lemon juice
Freshly ground black pepper

Steps:

Working in batches, cook greens in a large pot of boiling heavily salted water until just barely wilted, about 2 minutes. Drain; let cool, then squeeze out excess water with your hands. Coarsely chop; set aside.
Heat a clean large pot over medium. Cook garlic and 1/2 cup oil, smashing down on garlic with a wooden spoon, until golden and soft, about 4 minutes. Add chiles de árbol and cook 30 seconds to infuse the oil with chile. Reduce heat to medium-low; add reserved greens. Cook, tossing and stirring occasionally, until greens are deep green and tender, 20-30 minutes. Remove from heat and stir in lemon juice. Season with salt and pepper. Transfer greens to a platter and drizzle with more oil.

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