Feburary Sale:
10% Off Betty Lou Smackers*
*Sale Valid 02/01/12 - 02/29/12
Please note: Back To Health Center will be closed from 12:30pm-2pm on Friday, February 3rd.
We apologize for any inconvenience.
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Ingredients:
1 lbs autumn hearty greens, well washed, stems removed, and sliced into 3-inch strips
3 T. extra-virgin olive oil
8 cloves garlic, sliced paper-thin
1 lb spinach
1/4 to 1/2 t. red pepper flakes
Instructions:
Bring a large pot of salted water to a boil. Drop hearty greens into water and blanch for 4 minutes. Immediately plunge blanched greens into a bowl of ice-cold water to stop the cooking. Drain, squeeze dry, and set aside.
Heat oil and garlic in a large skillet over medium-low heat. Cook until the garlic is golden around the edges, 8 to 10 minutes. With a slotted spoon, remove garlic from skillet; set aside.
Raise heat to high. Add hearty greens and cook for an additional 5 minutes. Add spinach; season with salt and red pepper flakes to taste. Cook until spinach wilts, stirring frequently (about a minute). Return garlic to pan and stir. The greens can be served immediately or at room temperature.
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5785 Far Hills Ave
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