Wilted Greens

It seems like the only way I ever eat greens is in a salad.... not anymore! This is a great, easy recipe for preparing greens that is NOT a salad, and would be a fine accompaniment to many main courses! I found this in "Easy British Cooking", edited by Celine Hughes.

This recipe will work with any fresh, small-leaf green. I used aragula (which I just found out is also called rocket), but you could easily substitute baby greens or baby spinach. Enjoy!

Ingredients 

• 1 or 2 large bunches of fresh small-leaf greens 
• 1-2 Tbs extra virgin olive oil 
• 1 lemon 
• 1 garlic clove, peeled 
• freshly ground sea salt & black pepper, to taste 

Directions 

1. Crush the garlic clove while keeping it whole, and spear it on the end of a fork. 
2. Heat the olive oil in a large frying pan over med-high heat. 
3. Add a large handful of greens to the pan - stir them around with the garlic-fork spear until just wilted (approx. 30-45 seconds). 
4. Transfer the greens from the pan to a plate with tongs. 
5. Repeat steps 3 & 4 until you have all the greens you want wilted. 
6. Squeeze a little fresh lemon juice on each pile to season, add a little salt and pepper to taste. 
7. Eat while warm! 

Serves: as many as you want, it depends on how many greens you have

Time: 10 minutes (to gather ingredients, cook and serve)