This recipe works with bok choy, mustard greens, young dandelion greens, spinach, etc. It doesn't involve any fancy ingredients--make it the next time you can't resist those gorgeous clumps of greens at the farmer's market. The garlic mellows as it cooks; it's not overpowering.
From How to Cook Everything, 10th ann. edition
- 1/4 c. olive oil
- 1/4 c. thinly sliced garlic (5 or 6 cloves), plus 1 teaspoon minced garlic, or more to taste
- 1/2 t. hot red pepper flakes, if desired
- salt and freshly ground pepper
- 1 pound greens, stems chopped separately if larger than 1/8-inch thick*
- 1/2 c. water or stock
- lemon wedges for serving
- Heat oil in a large, deep skillet over medium-high heat. When hot, add sliced garlic, pepper flakes, and salt and pepper, and cook for about 1 minute.
- Add the greens and stock (I like to add a little soy sauce, too). If using bok choy, give the stems about 3 minutes head start, covering the skillet if necessary. Cover and cook until the greens are wilted and just tender but still a little firm, about 5 minutes.
- Uncover the pan and continue to cook, stirring until the liquid has all but evaporated and the greens are quite tender, at least 5 minutes more. Taste for seasoning and add red or black pepper and salt as needed; add the minced garlic, cook for 1 minute more, and serve hot, warm, or at room temperature, with lemon wedges.