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Recipe from a Reader
Garlic Greens Topped with Whatever

From Connie:

A big bed of lightly sauteed and/or steamed baby chard or spinach makes a

terrific base for any number of almost instant lunch or supper dishes.

Ingredients:

If I can't get baby chard or baby spinach, I buy the more readily available larger leaves, remove any tough stems, and tear the rest into pieces. Then I wash it thoroughly, drain it well, and store it in the fridge in a plastic bag with a clean tea towel or a few paper towels. This means it's always ready to use right away, and it keeps beautifully for several days stored this way.

Directions:

I heat a little extra virgin olive oil in a large deep skillet with a lid, add the greens, and saute very briefly over high heat. Then I push the greens aside and add a little good broth (chicken or vegetable) and some finely chopped garlic on the bottom, stir a little, put the cover on, and steam until it's just barely wilted. Baby leaves take only a few seconds. If the leaves are mature, I might steam it longer until it's tender. Top a plate of these delicious garlic-flavored greens with a piece of leftover salmon, slices of leftover lamb, a poached egg . . . there's no limit here! If you keep washed, ready-to-cook greens in the fridge, you can have them ready to eat in about two minutes, and there are few protein foods that don't go nicely on top!