Slow-Cooked Garlicky Greens
- 4 pounds mixed hardy greens (such as Tuscan kale, curly kale, Swiss chard, and/or collard greens; about 6 bunches), ribs and stems removed
- Kosher salt
- 4 garlic cloves, lightly crushed
- 1/2 cup olive oil, plus more for drizzling
- 2 chiles de arbol or 1/2 teaspoon crushed red pepper flakes
- 1 tablespoon fresh lemon juice
- Freshly ground black pepper
- Working in batches, cook greens in a large pot of boiling heavily salted water until just barely wilted, about 2 minutes. Drain; let cool, then squeeze out excess water with your hands. Coarsely chop; set aside.
- Heat a clean large pot over medium. Cook garlic and 1/2 cup oil, smashing down on garlic with a wooden spoon, until golden and soft, about 4 minutes. Add chiles de rbol and cook 30 seconds to infuse the oil with chile. Reduce heat to medium-low; add reserved greens. Cook, tossing and stirring occasionally, until greens are deep green and tender, 20-30 minutes. Remove from heat and stir in lemon juice. Season with salt and pepper. Transfer greens to a platter and drizzle with more oil.
mixed hardy, kosher salt, garlic, olive oil, uerbol, lemon juice, freshly ground black pepper
Taken from www.epicurious.com/recipes/food/views/slow-cooked-garlicky-greens (may not work)