- Serves: 4 6
- Ingredient Notes: Vegetarian, Vegan, Corn-free, Dairy-free, Egg-free, Gluten-free, Peanut-free, Soy-free, Tree nut-free
Ingredients
- 2 bunches leafy greens
- 1 tablespoon olive oil
- 4 cloves garlic, pressed or finely minced
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 teaspoon sea salt
Directions
For greens with tough stems, such as kale, collards, or chard, remove leaves from stems before washing. Wash greens carefully. An easy way to do this is to fill a sink with cold water and submerge the greens. If the water has sediment, drain the sink and repeat. Chop leaves into bite-size pieces.
Pour oil into a large skillet. Crush garlic directly into oil; add pepper flakes. Place pan over medium heat. Stir garlic occasionally as pan warms.
When garlic begins to soften and turn translucent (before it browns), add greens. Toss to coat with oil. Sauté briefly over medium heat until leaves begin to turn brilliant green. Cover pan tightly and lower heat. Cook until leaves are tender, 2 to 10 minutes.
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