Quickly sauté fall greens with olive oil and shaved garlic. Splash with rice vinegar and serve.
4 large garlic cloves
3 tablespoons olive oil
1 bunch frisée or escarole or 1 head radicchio, sliced (1/2 inch)
1 1/2 tablespoons Nakano Original Seasoned Rice Vinegar or Nakano Roasted Garlic Seasoned Rice Vinegar, divided
1 (16- to 20-oz.) pkg. spinach
1. With small sharp knife, shave garlic into very thin slices; place in large Dutch oven or heavy-bottomed pot. Spoon oil over garlic. Cook over medium-low heat 5 minutes, stirring frequently. (Garlic may be prepared 1 day ahead. Cover and refrigerate. Heat in Dutch oven before using in recipe.)
2. Increase heat to medium. Add frisée to Dutch oven; cook 2 to 3 minutes or until frisée begins to soften, stirring occasionally. Stir in 1 tablespoon of the vinegar. Add spinach, in 2 batches if necessary; cook 2 to 4 minutes or until wilted slightly, turning with tongs occasionally. Cover; remove from heat. Let stand 2 to 3 minutes to continue wilting.
3. Arrange greens on platter; splash lightly with remaining 1/2 tablespoon vinegar.
6 (1/2-cup) servings