1 T. extra-virgin olive oil

3 to 4 cloves garlic, minced

Juice of 1/2 lemon or apple cider vinegar to taste

Salt and freshly ground pepper to taste

 

Remove stems and thick mid-ribs from whatever type of greens you are using. Wash the leaves thoroughly, dousing a batch at a time in a large bowl to make sure that all sand and grit are removed. If you’d like to use the midribs, slice them very thinly. Otherwise, discard them (you may want to discard collard stems in any case; they’re pretty tough). Stack a few leaves atop one another and cut into wide strips. Heat the oil in a soup pot or steep-sided stir-fry pan. Add the garlic and sauté over low heat for 2 to 3 minutes, until golden. Add the greens to the pot and stir to coat with the oil. Add just enough water to keep the bottom of the pot moist. Cook over medium heat, stirring frequently, until the greens are bright green and just tender. Swiss chard takes 3 to 5 minutes; kale and collards about 5 to 8 minutes. Add the lemon juice or vinegar. Season to taste with salt and pepper and serve at once straight from the cooking vessel, or transfer to a covered container to serve from.

 

Sweet Additions: Once cooked, stir in raisins, dried cranberries, currents, or sliced dried apricots or figs. Caramelized onions and shallots add an earthy sweetness as well.

 

Nutty Additions: Sprinkle toasted nuts over the top before serving. Try pine nuts, slivered almonds, chopped pecans or walnuts.

 

Savory Additions: Sliced brine cured olives, sliced sun-dried tomatoes, or capers

 

Spicy Additions: Red Pepper Flakes, fresh seeded and minced chile pepper, or Chili oil, Thai hot sauce, or other hot condiment to taste.

 

 

 

Yield:

Calories:

Fat:

Fiber: