Garlic Chip Mixed Greens

• 1/4 cup extra-virgin olive oil
• 2 large cloves garlic, peeled and thinly sliced
• 2 cups chopped dandelion tops
• 1 head escarole, chopped
• 2 cups farm spinach (sold in small bundles)
• Kosher salt and freshly ground black pepper
• Grated fresh nutmeg, to taste
• 1/2 lemon, juiced

1. In a cold skillet add the extra-virgin olive oil to coat the pan with a thin even layer.
2. Add the sliced garlic and put the skillet over medium-low heat.
3. Let the garlic bubble in the oil and lightly brown.
4. Remove with slotted spoon to a small bowl and reserve.
5. Turn the heat up a bit and add the dandelion and escarole.
6. Cook until wilted, about 3 to 4 minutes.
7. Add the spinach and season with salt, pepper and nutmeg, to taste.
8. Saute until tender, about 2 minutes more.
9. Douse with lemon juice, transfer to a serving bowl and serve with the garlic chips on top.

extravirgin olive oil, garlic, dandelion tops, head, farm spinach, kosher salt, fresh nutmeg, lemon

Taken from www.foodnetwork.com/recipes/rachael-ray/garlic-chip-mixed-greens-recipe.html (may not work)