All kinds of greens are good cooked this way. Try Swiss chard, escarole, dandelion greens, arugula, or beet greens. For firmer vegetables like broccoli, broccoli rabe, kale, and collards, add a little bit of water to prevent them from scorching. You can serve these with practically anything, use them as a topping for pizza and crostini, or toss them with pasta or cooked dried beans for an easy main course.
Serves 4
Ingredients For Spinach with Garlic and Hot Pepper:
3 garlic cloves, thinly sliced
Pinch of crushed red pepper (optional)
¼ cup extra-virgin olive oil
1½ pounds spinach, washed, drained well, and trimmed
Salt
Ingrediesnts For Spinach with Garlic and Hot Pepper:
In a large saucepan, cook the garlic and red pepper, if using, in the oil over medium heat until the garlic is golden, about 2 minutes.
Add the spinach and sprinkle it with salt. (Be careful, because the hot oil can sputter and splash if the vegetables are wet.
If cooking firmer vegetables, add ¼ cup water.)
Cover the pan and cook, stirring once or twice, until the spinach is tender and wilted, about 4 minutes (longer for firmer vegetables).
Serve hot or at room temperature.
VARIATIONS
Use butter instead of oil.
Sprinkle the cooked greens with a dash of fresh lemon juice or vinegar.
Sprinkle with grated Parmesan cheese.
