Knowing how to quickly prepare nutrient-dense dark leafy greens is a valuable and delicious skill.
Yields: 2 servings
- 1 large bunch of greens (e.g., Swiss chard, collards, kale, etc.)
- 1 tablespoon extra-virgin olive oil or coconut oil
- 1-2 garlic cloves, minced or thinly sliced
- Few pinches crushed red pepper flakes (optional)
- Pinch of sea salt and black pepper
- Rinse greens well; tear or cut leaves away from stems and discard stems; coarsely chop*
- Heat a large skillet over medium-high heat
- Add greens, a few handfuls at a time, stirring constantly (tongs work well for tossing)
- Toss in garlic, red pepper flakes and salt (be careful not to burn the garlic)
- Cook until just tender, tossing frequently for about 2 to 5 minutes depending on the type of greens (you may need to add a splash or two of water and/or cover the pan for a few minutes to steam firmer leaves)
- Season with freshly ground black pepper
*For kale and collards, remove and discard the tough, thick center stems. For Swiss chard, chop the bottom stems and sauté for a few minutes before adding the leaves.