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SAUTÉED GREENS

Yield: 10 servings

• 3 pounds Florida greens, or (collard, mustard, turnip or spinach) chopped
• 2 tablespoons oil, olive or vegetable
• 2 tablespoons Florida garlic, chopped, optional
• 1 1/2 teaspoons salt


Step one: Trim the stems from the greens. Soak in lots of cool water to wash away the sand. Shake the water from the greens and dry them. They must be totally dry when they are cooked.

Step two: Place oil in a wide and heavy sauté pan. Add garlic to the pan. Stir, then immediately add greens (all at once if possible). Stir continuously for about 5 minutes. Season with salt and serve.

Courtesy of the Florida Department of Agriculture and Consumer Services
 

 

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