R
Raquelita
Guest
Garlicky Braised Greens with Balsamic Vinegar and Capers
10 cloves garlic, peeled
1/4 c extra virgin olive oil
3 tbsp capers, drained
2 lb greens, stemmed, washed and cut into 1” pieces
1 tsp salt
black pepper, to taste
2 tsp balsamic vinegar
Crush each garlic clove with flat blade of a heavy knife then cut each clove in half. Heat oil in large skillet over medium heat, add garlic and cook 2 to 3 minutes stirring often. Add capers and cook, tossing, 1 minute more. Add greens, salt, pepper, and 1c water. Toss greens until all are wilted. Reduce heat to low and cook, covered, about 10 minutes. Uncover, increase heat to high, and cook, stirring often, until almost all the liquid has evaporated. Remove form heat and stir in vinegar. Serve hot.
10 cloves garlic, peeled
1/4 c extra virgin olive oil
3 tbsp capers, drained
2 lb greens, stemmed, washed and cut into 1” pieces
1 tsp salt
black pepper, to taste
2 tsp balsamic vinegar
Crush each garlic clove with flat blade of a heavy knife then cut each clove in half. Heat oil in large skillet over medium heat, add garlic and cook 2 to 3 minutes stirring often. Add capers and cook, tossing, 1 minute more. Add greens, salt, pepper, and 1c water. Toss greens until all are wilted. Reduce heat to low and cook, covered, about 10 minutes. Uncover, increase heat to high, and cook, stirring often, until almost all the liquid has evaporated. Remove form heat and stir in vinegar. Serve hot.