Greens Italiano


  • 1 large clove garlic, finely chopped
  • ¼ c. chives, finely chopped
  • 3 Tbsp. olive oil
  • 4 c. cooked mixed greens, such as wild mustard, wild lettuce, lamb's-quarters, and dandelion greens, drained and chopped
  • 8 oz. can tomato sauce
  • Freshly ground black pepper to taste
  • 1 tsp. salt (or to taste)


In a small skillet, cook garlic and chives gently in oil until tender but not browned. Pour tomato sauce over the greens in a saucepan, season with salt and pepper, and heat. Add the oil and herbs, and toss well. Serve hot.