I stumbled upon this challenge last week, but not in time to fit it in. It’s a year of trying a new recipe weekly, a recipe from the featured chef of the week.  Last week was Alex G-no-one-can-spell-my-last-name from the Cooking Loft and she had almost no side dish recipes available, and my main courses were already set.  In a way I am boxed in for this week as well.  I already had my menu plan mostly done, so I went looking for a dish that would go with my meal, rather than something I was really dying to try.  I do like Alton Brown though.  He’s probably my favorite TV chef, after Mario Batali (whose food I don’t make, but I just think he is adorable and fun to watch).

So, for the Challenge, hosted by I Blame My Mother, I prepared Vlad’s very garlicky greens.  My family did not approve, but they don’t like any dark leafy greens.  I’ve been trying to fit them in on a regular basis though, wearing them down with different preparations because they are so good for us!

Vlad’s Very Garlicky Greens

 

Recipe courtesy Alton Brown

 

5 to 7 cloves garlic, peeled, plus 2 cloves garlic, one sliced, one minced

Enough olive oil to cover the bottom of a wide sauté pan

4 big handfuls greens (baby mustard, turnip, chard), picked and roughly shredded

Salt and freshly ground black pepper

 

 

Place sauté pan over medium heat and then lightly crush 5 to 6 garlic cloves. [Next time I would grate or use a garlic press.  I used a little salt and the side of my knife to mash and they were JUST this side of too salty in the end] When the pan is hot, add just enough oil to cover the bottom of the pan and add the garlic. Cook, stirring frequently until golden brown (3 to 5 minutes). Remove from the oil.  [It was hard to get all the garlic out; I ended up using a fine mesh strainer.]

 

 

At this point, the greens can be quickly Sautéed for a mild garlic flavor.  If you’re looking for something a little stronger, thinly sliver 1 clove and add it to the pan stirring constantly (burned garlic is not Good Eats, nor is anything that touches it). Once the slivers turn golden, add the greens and toss to coat with the hot oil.  [It seems like a lot, but really isn’t once it wilts down.  I’d barely call this two decent servings.]

 

 

Season with salt and pepper as soon as the greens start to wilt and plate immediately. 

 

 

If you’re looking for even more garlic flavor, finely mince a clove of garlic and toss it into the greens during the last 30 seconds of cooking and toss the greens to distribute. Keep the pan and the greens moving constantly, if you can.  Serve as a side dish or toss with pasta and serve as a main course.

 

I used a red swiss chard and I did all the extra garlic steps. You can see the red chard turned my garlic pink, hehe.  I love garlic, and the boys would complain about greens with or without garlic ;)  I thought it was yummy.

Edited to add pictures and commentary -K


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