Lemon Garlic Greens Saute Food

SAUTéED MUSTARD GREENS WITH GARLIC AND LEMON

Steps:

• Heat oil in a Dutch oven over medium. Add garlic; cook, stirring often, until garlic is golden brown and crispy, about 1 minute. Stir in greens, in batches; cook until wilted, 1 to 2 minutes, before adding more greens. Cover and cook, stirring occasionally, until tender-crisp, 10 to 12 minutes. Stir in lemon juice and ¼ teaspoon crushed red pepper. Sprinkle with salt and pepper. Stir in an additional ¼ teaspoon crushed red pepper, if desired.

SAUTEED COLLARD GREENS

Steps:

• Remove and discard stems and center ribs of collard greens. Cut leaves into 1-inch pieces. In a kettle of boiling water cook collards 15 minutes and drain in a colander, pressing out excess liquid with back of a wooden spoon.
• Mince garlic. In a 12-inch heavy skillet heat butter and oil over moderately high heat until foam subsides and stir in garlic, collards, and salt and pepper to taste. Sauté collard mixture, stirring, until heated through, about 5 minutes.
• Drizzle collards with lemon juice and toss well.

SAUTéED GREENS WITH GARLIC AND LEMON

Steps:

• Soak and rinse the greens in several changes of cold water. Place the greens in a wide pan with no more water than what clings to them from their soak. Turn the heat onto medium low, sprinkle a generous pinch of sea salt, and cover. Cook until tender, about 6-8 minutes. Remove the greens from the pan and place in a bowl.
• Place the olive oil and garlic in the pan and turn the heat to medium-high. Cook until the garlic is golden. Remove the garlic and set aside. Add the greens back into the pan with the oil. Turn to coat and cook for a minute or two. Taste and season with more salt if necessary. Remove the pan from the heat. Add the garlic back into greens. Finish with the juice from half a lemon.

SAUTEED GREENS WITH LEMON

Steps:

• In a large skillet, heat the oil over medium high heat. Add the garlic and cook for 30 seconds. Stir in the greens and cover. Cook for about 1 minute or until they are just wilted. Sprinkle with lemon juice and season with salt and pepper. Serve immediately.

LEMON GARLIC SAUTEED KALE

Steps:

• Rinse the kale, and then pull the leaves from the stems. Discard the stems or save to add to homemade stock another day. Coarsely chop kale leaves into randomly shaped pieces, about 2 inches large.
• Heat the olive oil in a wide skillet over medium-high heat. When the oil shimmers, add the garlic and red pepper flakes. Cook, stirring often, until the garlic is soft, but before it browns.
• Add the chopped kale leaves, stock, and 1/4 teaspoon of salt. Cook, tossing the kale around the pan occasionally, until the kale turns bright green, is soft and is wilted, about 7 to 8 minutes. If before the kale is tender, the liquid evaporates, add a little bit more to the pan.
• Taste and adjust with additional salt, and then finish by stirring in the juice from half a lemon.

GARLIC GREENS (SAUTEED SPINACH)

Steps:

• Heat the olive oil in a 4 quart saucepan and saute the garlic for 2-3 minutes over medium heat until lightly browned.
• Add the spinach and stir constantly.
• When the spinach is completely wilted, turn off the heat.
• Squeeze the lemon wedges over the spinach and add salt and pepper to taste.
• Serve immediately, these are best hot.

GARLIC BUTTER GREEN BEANS RECIPE

Steps:

• Place 6 cups of water and 2 tablespoons salt in a large pot over medium-high heat. Bring it to a boil.
• Meanwhile, fill a large bowl with ice and water. Line a sheet pan with a few sheets of paper towel. Set them aside.
• Carefully add the green beans into the boiling water. Cook until crisp and tender, 5 minutes.
• Using a slotted spoon or a spider strainer, transfer the green beans into the ice water. Let them cool to room temperature completely for about 5 minutes. Drain and then transfer on to the sheet pan lined with paper towels. Dry as much as you can.
• Melt the butter in a large skillet (10 or 12 inch) over medium heat. Add the garlic and cook, stirring constantly, 30 seconds.
• Add in the green beans and gently stir to make sure they are coated with the butter and garlic mixture. Sautee, turning often, for 2-3 minutes or until green beans are softened but still tender.
• If preferred, toss in the lemon zest at the last minute. Transfer the beans on a plate and serve.

LEMON-GARLIC GREENS SAUTE

Steps:

• Roughly chop the greens and wash them thoroughly.
• To a large saucepan or Dutch oven add the olive oil, garlic and as much of the greens as will fit (you may need to let the first batch cook down a little to fit the rest of the greens in the pan).
• Once all of the greens are in the pan, cook uncovered for 15 minutes or until greens are tender, tossing frequently.
• Once the greens are softened and slightly browned, add the lemon juice and saute an additional 2 minutes.
• Serve warm.

SAUTéED GREENS WITH CHILES, GARLIC AND LEMON

Steps:

• Heat 1/4 cup olive oil in a pot over medium-low heat. Add 4 each crushed garlic cloves, chopped Calabrian chiles in oil and wide strips of lemon zest; cook until softened, 2 minutes. Gradually add 1 large bunch chopped Tuscan kale, stirring to wilt, then add a 5-ounce package baby spinach. Increase the heat to medium, stir in 2 teaspoons lemon juice and 1/2 teaspoon kosher salt and cook until dry, 3 minutes. Serve with lemon wedges.

LEMON GARLIC GREEN BEANS WITH SLIVERED ALMONDS

Steps:

• Trim the ends of the green beans. Toss in a bowl with olive oil, salt, and pepper.
• Add to a skillet over medium-low heat tossing occasionally for 5 minutes.
• Add 2 Tablespoons of water and quickly cover with a tight fitting lid to steam the green beans for 5 minutes.
• Uncover and add minced garlic and lemon zest. Toss for 1 minute.
• Remove from heat and squeeze in fresh lemon juice. Toss again and plate to serve.