Roman-style broccoli

Generous olive oil, gently heated
3–4 teaspoons minced garlic
Young broccoli, small heads and lots of leaves, one head spinach, partly chopped

Toss greens in heated oil, sprinkle with salt, toss again, and cook until wilted. This can easily be prepared ahead of time and reheated, or even eaten cold. Toss with freshly grated pepper and salt to taste before serving.

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