3477 Recipe for Italian greens

Beet greens, turnip greens, and broccoli rapa are loaded with minerals, taste fantastic and are in season, YEA!

INGREDIENTS

*(675 grams) 1 ½ pounds beet or turnip leaves or broccoli rapa

*(45 milliliters) 3 tablespoons extra-virgin olive oil, plus more for drizzling

*1 or 2 large garlic cloves, chopped fine

* 1/2 a lemon, freshly squeezed

* Sea Salt

*Freshly-ground black pepper

*(15 milliliters) 1 tablespoon water, only if needed

Directions:

1. Trim the heavy stems of the greens (there should be about 1 pound of leaves once the stems have been trimmed). Wash the greens well several times and place them in a stockpot with only the water adhering to them from their last rinsing. Turn the heat to high, cover, and cook the greens until they wilt but are still bright green, about 5 minutes, turning the greens occasionally.

2. Heat the olive oil with the garlic in a medium skillet over medium heat until the garlic begins to brown lightly, about 1 minute. Reduce the heat to medium-low, add the greens and the lemon juice, season with salt and pepper, and cook until the greens are soft and dark, 8 to 10 minutes, stirring occasionally and adding the water if it looks like the greens are drying out.

Serve the greens warm or at room temperature with extra olive oil

Yummy!:)