The first batch of garlic mellows as it cooks with the greens; the second adds kick. In addition to the mustard, turnip, and dandelion greens listed above, you can use this recipe for broccoli raab, any Asian green (like bok choy, tatsoi, or gai lan), beet greens, chard, kale or col- lards, cabbage, or spinach.

Makes: 4 servings
Time: 15 minutes

Ingredients

• 1 1 ⁄ 2 pounds spicy greens (see the headnote)

• 1 ⁄ 4 cup olive oil

• 1 ⁄ 4 cup sliced garlic (about a whole head) plus 1 teaspoon minced garlic

• Salt and pepper

• 1 ⁄ 2 teaspoon red chile flakes, or to taste

• Lemon wedges for serving

Instructions

1. If the greens have thick stems, cut off the leaves; chop the leaves and stems and keep them separate. If the stems are thin and pliable, chop everything together.

2. Put the oil in a large pot over medium-high heat. When it is hot, add the sliced garlic and thick stems, and sprinkle with salt and pepper. Cook, stirring frequently until the vegetables are tender, about 2 minutes. Add the red chile flakes and stir.

3. Add the greens and 1 ⁄ 2 cup water. Cover and cook until the greens are wilted and barely tender, 3 to 15 minutes.

4. Uncover the pot and continue to cook, stirring, until the liquid has mostly evaporated and the greens are quite tender, 1 to 5 minutes or more. If the pan is dry, add water, 1 tablespoon at a time. Taste and adjust the seasoning. Add the minced garlic and cook for 1 minute more. Serve hot, warm, or at room temperature, with lemon wedges.

Recipe from How to Cook Everything: Completely Revised 20th Anniversary Edition (Photo: Aya Brackett)

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