Sautéed Mixed Greens

Print Email

mixedgreens.jpgServes about 4 as a side dish

2 Tablespoons extra virgin olive oil
1/4 cup chopped onion
1 clove garlic minced
1 cup frozen spinach
8-10 leaves of escarole
1/2 a bag of arugula, about 4 handfuls

Heat a large skillet over medium high heat. Add the olive oil and when hot, add the onion. Cook for three minutes, stirring frequently with a wooden spoon, add the garlic and cook for just 30 seconds then add the spinach and the escarole. Cover and turn the heat down to low. Let it cook for a minute or two, just until the spinach barely defrosts. Remove the lid and stir, then add the arugula and stir. The arugula will wilt very quickly, in just a couple of minutes. Season with salt and you're done!


- Recipe courtesy of Amy Sherman



restaurant news

Comfort Food at Culinary Dropout in Las Vegas
Las Vegas
by Lisa Dinsmore

pretzelbitesVegas. While many people find this city to be the adult equivalent of Disneyland - the happiest, most sinful place on Earth - it's not a city I enjoy visiting. Though I have to admit it's changed...

Seiyo Sushi and Wine Shop
by Kitty Kaufman

seiyo sushi-barSeiyo Sushi & Wine Shop in Boston's South End on Washington Street has a patio where you can eat as well as watch ambulances shrieking their way to Boston City Hospital but all in a good way. Our...

Not My Birthday
Los Angeles
by Fredrica Duke

Ace Hotel Downtown Los AngelesMy husband’s birthday was coming up. As it approached, I kept coming up with ideas. “Surf and Sand in Laguna?” I asked, as he passed me in the hall. Nothing. A few days later, “Malibu Beach Inn?”...

The Foundry - Why Some Restaurant Grudges are Worth Giving Up
Los Angeles
by Maia Harari

foundry-on-melrose.jpgI hold restaurant grudges. Big time. If they take french fries off the menu and replace them with sweet potato fries (ahem, Melrose Bar & Grill), if I get sick from the seaweed salad (ahem, Reel...