1 T. extra virgin olive oil 

2 tsp. minced garlic 

1 pound kale leaves, chopped or torn into small pieces 

1/4 tsp. salt 

Ground black pepper 

 

Place the oil and garlic in a large skillet or large pot set over low heat. Cook for about 3 minutes, or until the garlic is softened. Do not brown. Increase the heat to high. Add half the kale to the pan; toss with tongs. Cover for about 1 minute, or until the leaves start to wilt. Add the remaining kale. Toss and cover for 1 minute. Uncover and cook, tossing, for about 2 minutes, or until the leaves are wilted, brightly colored, and glossy. Add the salt. Season with pepper to taste. Toss to combine. Collards, chard, mustard pr turnip greens may replace the kale.

 

Yield: 4 servings

Calories: 90

Fat: 5g

Fiber: 2g