Sauteed Greens and Roasted Garlic

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S & P
1/4 c Olive oil; divided
1 1/2 lb Spring greens; (red chard)
2 heads Garlic; left whole
3 tb Lemon juice

Original recipe makes 1



Preheat oven to 350. Place heads of unpeeled garlic on piece of aluminum foil; drizzle 1 Tbsp olive oil over garlic and wrap heads in foil. Bake the garlic 45 min. to 1 hour, or until soft. Remove garlic from oven; unwrap and let cool. Squeeze pulp from each garlic clove; set aside. Cook the pasta then toss with 1 Tbsp olive oil. In a skillet, heat remaining 2 Tbsp olive oil. Add the greens; cook 3-5 min., tossing frequently. To serve, transfer pasta and greens to serving bowl. Add lemon juice and reserved roasted garlic; season with W & P. Toss and serve. Posted to recipelu-digest Volume 01 Number 499 by Kevin Kirkland on Jan 11, 1998

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Calories Per Serving: 332 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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