Photo by We Are The Rhoads
This dish is called on the Ava Gene’s menu. You can sauté whatever leafy greens you like or happen to have on hand; it’s an ideal way to use up those slightly past their prime.
Recipe information
Yield
6 Servings
Ingredients
4
garlic cloves, thinly sliced
¼
tsp. crushed red pepper flakes plus more
10
cups torn mixed greens (such as kale, turnip greens, and lettuce)
Kosher salt and freshly ground black pepper
¼
cup black olives, pitted, halved
2
Tbsp. (or more) fresh lemon juice
Need to make a substitution?
Preparation
Instructions
Heat oil in a large skillet over medium heat. Add garlic and cook, stirring often, until beginning to brown, about 2 minutes. Add red pepper flakes and cook, stirring, until fragrant, about 1 minute. Add greens a handful at a time, tossing until wilted between additions; season with salt and pepper and cook until all greens are wilted and softened, about 3 minutes longer. Add olives and lemon juice and toss to combine; season with red pepper flakes and more lemon juice, if desired.
Nutrition Per Serving
Calories (kcal) 120 Fat (g) 7 Saturated Fat (g) 1 Cholesterol (mg) 0 Carbohydrates (g) 13 Dietary Fiber (g) 2 Total Sugars (g) 0 Protein (g) 4 Sodium (mg) 230