Sautéed Greens

Sautéed Greens

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  • 1 to 2 bunches large leafy greens (kale, collards or chard work very well)
  • 1 clove garlic, minced
  • 1 teaspoon olive oil
  • 1 teaspoon tamari
  • 1/2 teaspoon red pepper flakes


Rinse kale, collards or chard in water and remove stems. Coarsely chop leaves and add to a pan over medium heat along with the garlic.

Stir greens to slightly wilt, about 3 minutes. Remove from heat and top with olive oil, tamari and red pepper flakes. Use immediately.

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