Sautéed Greens With Chiles Garlic And Lemon Food

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.

SAUTéED GREENS WITH FRESNO CHILES

Steps:

• Tear the leaves from 1 small bunch each escarole, Swiss chard and Tuscan kale; chop the stems. Rinse and blot dry. Sauté the chopped stems, 3 smashed garlic cloves and 1 chopped seeded Fresno chile in 1/4 cup olive oil in a large pot over high heat until the garlic is golden, 2 to 3 minutes. Add the leaves in two batches and cook until wilted, 2 to 3 minutes. Season with salt and pepper.

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.

SAUTEED GREENS WITH GARLIC

Steps:

• Rinse greens well, transferring from one sink of cold water to another, until water is clear and all sediment is removed from leaves.
• Tear or cut leaves away from tough stems and discard. Discard old or yellowed leaf sections. The stems and old leaves can cause the greens to be bitter. Coarsely chop leaves.
• Heat a large skillet over high heat. Cook garlic, jalapeno, and pepper flakes in oil briefly, then add greens, a few handfuls at a time. Cook down each batch until leaves are just beginning to wilt (soften) before adding another handful. Add all greens to skillet in this manner.
• Stir in vinegar and salt. Cover and cook until just tender, 2 to 10 minutes, depending on the type of greens and your preference.
• Serve as a side dish (or a meal) with cornbread.

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.

SAUTEED GREENS WITH LEMON

Steps:

• Wash greens, rinse, remove stems& set aside to dry.
• Heat oil in a large skillet over medium heat.
• Add garlic& cook for 30 seconds.
• Stir in greens, cover& cook for about 1 minute or until just wilted.
• Sprinkle with lemon juice and season to taste.

SAUTEED SHRIMP WITH LEMON AND GARLIC

Steps:

• In a large frying pan, heat 2 tablespoons of the oil over med-high heat.
• Add half of the shrimp and cook until pink, about 1 minute.
• Using tongs, turn the shrimp, add half of the garlic, and cook until the shrimp are pink on the second side, just a few seconds.
• Season with salt and pepper, toss, and quickly add half of the green onions, parsley, and lemon juice.
• Toss again and transfer to a platter.
• Wipe the pan clean and repeat to cook the remaining shrimp and other ingredients, then serve.