Garlicky greens

By Jillian Harris and Tori Wesszer
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  • 3 tablespoons (45 milliliters) extra-virgin olive oil
  • 2 large cloves garlic, crushed
  • 12 cups (about 400 grams) lightly packed baby spinach and/or other greens, tough stems removed, roughly chopped if large
  • Salt and pepper


  1. Heat the olive oil in a large pot over medium heat. Add the garlic and cook, stirring, for 30 seconds, then add the greens. Gently toss with tongs or a wooden spoon and cook until the greens are slightly wilted, two to three minutes.
  2. Season with salt and pepper and serve immediately.

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Fraiche Food, Full Hearts

This recipe appears in Fraiche Food, Full Hearts (© 2019)

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