Mixed Greens with Garlic and Hot Red Pepper

(from Seafood alla Siciliana, by Toni Lydecker
Course Side Dish
Cuisine Italian
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4 servings


  • 1 bunch or large bag bitter greens such as chicory, dandelion greens, mustard greens or kale prepared for cooking*
  • 1 bunch or large bag milder greens such as chard, spinach, escarole or beet greens spinach, eprepared for¬†cooking*
  • Sea salt or kosher salt
  • 2 cloves garlic finely chopped
  • 2 or 3 tablespoons extra virgin olive oil
  • Red hot pepper flakes to taste
  • White wine vinegar or lemon wedges


  1. Working in batches, cover the greens with water in a large bowl or salad spinner (work in batches as necessary); after several minutes, lift them out. Repeat with fresh water until the discarded water is free of grit. (If using trimmed, washed greens, skip this step!)
  2. In a skillet or broad saucepan large enough to hold the greens, cook the garlic in the olive oil over medium-low heat until fragrant but not browned. Add 1/4 cup water and pile the greens on top. Cover and cook until wilted, stirring to coat greens with the oil; continue to cook until very tender, 15 to 30 minutes altogether.
  3. Season to taste with salt and red pepper flakes. Pass vinegar or a bowl of lemon wedges at the table.

Recipe Notes