Wilted Italian Greens

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Wilted Italian Greens

From Stonesoup

Serves 10
1 very large bunch miscellaneous greens
large knob butter
2 cloves garlic, peeled & finely sliced
juice ½ lemon

1. Wash greens thoroughly. Shake dry. Cut stems into 2cm thick slices and when you get to the leaves leave them a bit more chunky. Preheat a large saucepan then add butter and allow to melt over a high heat.

2. Add garlic and thick stems and stir fry for 5mins or until the stems are starting to soften. Add leaves and allow to cook, stirring frequently until leaves are just wilted.

3. Season with s&p. Transfer to a serving plate and squeeze over lemon juice.