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Greens with Garlicky Toasted Breadcrumbs




Source of Recipe


Aunt Saunny

Yields: Makes 4 servings
Ingredients:
1 lb. turnip greens, broccoli rabe (also sold as "rapini"), or wild field
greens (such as dandelion greens)
1/4 cup coarse sea salt
1/2 cup extra-virgin olive oil, plus more, if needed
2 to 6 garlic cloves (to taste)
1/4 tsp. hot red pepper flakes
2 to 4 cups (1/2-inch) bread cubes (see note)

Directions:
In a large pot, bring at least 4 quarts water to a rolling
boil. Meanwhile, clean the greens, discarding any tough stems. Add the salt and the greens to the water; cook 5 minutes, or until tender. Drain the greens in a colander, reserving 2 cups of cooking liquid. Cool under cold running water. Squeeze out excess water and coarsely chop the greens.

In a large skillet, heat 1/4 cup oil over medium heat. Add the garlic; saute until the garlic begins to brown. Discard the garlic and add the chopped greens and pepper flakes. Saute until the greens absorb the oil. Add the bread cubes and 1/2 cup of the reservedcooking liquid. Saute over high heat until the bread absorbs the liquid.

Add more reserved cooking liquid, 1/2 cup at a time if necessary. This dish should be moist but not soupy. Remove from the heat, add 1/4 cup or more oil, stir and serve.