Ingredients
- 1 bunch kale
- 1 bunch beet greens
- 4 scallions, sliced
- 1 tbsp. oilve oil
- 2 garlic scapes, minced
- ½ tsp. crushed red pepper flakes
- water
- salt and pepper
- balsamic vinegar, optional
Directions
Tear greens into large pieces and discard the thick veins. Add greens to a pot of boiling salted water. Let boil about 6 minutes. Drain and rinse. While the greens are boiling preheat a heavy skillet with olive oil, add scallions, garlic and scapes; saute until scallions are lightly brown and cook for an additional minute or two. Add the drained greens to the sauteed scallions, and add the crushed red pepper and water. Saute until greens are tender. Serve with balsamic vinegar optional.
NotesIf garlic scapes are not in season use a clove or two of garlic.
Great Southern Greens. To import, drag image to your MacGourmet recipe box.
