I am constantly amazed at how animated and talkative people get when you mention food. The mere aroma of certain foods can evoke memories that transport us back to a special place and time. Food can bridge the gap between all ages, races and ethnicities.
Let's face it, the only thing that should ever come between people is a table and some serving bowls.

Friday, January 12, 2007

Any Greens with Garlic & Oil

When I was little I use to go with my Aunts to this huge field in Rose N.Y. to pick dandelions. As far as the eye could see there were nothing but dandelions. We knew they were safe to pick, the farmer who owned the land never used any pesticides(very important to know before picking anything wild). My Aunts and I would fill at least a dozen bags.
My grandmother would make a Frittatta with them that was out of this world. They tend to be a bitter green not to every ones taste. Thank goodness there is such a wide variety of greens to choose from, they all fit into any recipe nicely.

1 to 2 Lbs. of fresh greens (escarole, dandelions, spinach, kale...)
Don't forget greens have a tendency to cook down to nothing(they will cook down to less than half of what it was uncooked). So keep that in mind depending on how many people you are serving. Just increase amounts as necessary.
2 Tbsp. olive oil
2 or 3 cloves garlic (sliced or chopped)
fresh hot pepper or flakes(to taste)
salt & black pepper

Clean and wash greens.
Boil or steam greens until tender(4-5 minutes) Drain well and chop or leave whole. In a pan, heat up oil, saute garlic and hot pepper (do not let garlic get too brown, as it tends to get bitter) add greens and cook over medium heat until greens are hot and coated with oil.
Salt and pepper to taste
I sometimes also like the addition of a squirt of fresh lemon juice and a sprinkling of grated Romano or Parmesan cheese.

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