With this garlicky greens recipe, you can easily cook any kind of leafy green vegetable from kale to swiss chard simply and deliciously!
Serves: 4
Prep time: 10 minutes
Cook time: 5 minutes
Ingredients
- 1 bunch leafy green vegetables
- 1 head garlic (minced. I like a LOT of garlic! You don’t have to use this much if you don’t want to.)
- 1 tablespoon extra virgin olive oil
- 1/4 teaspoon sea salt
Directions
Step 1
After washing vegetables, remove stem from leaf, chop and set aside.
Step 2
If you have collard greens or kale, you will need to blanch the leaves in a pot of boiling water for a few seconds until they turn a bright green. Once they do, shock them by placing in ice water to stop them from cooking further. Chop to desired thickness.
Step 3
Heat oil in large saute pan over medium low. Saute garlic for a minute, then add in chopped stems and cook for a few minutes, until soft.
Step 4
For kale or collard greens, add leaves to garlic and stems. Mix thoroughly and remove from heat.
Step 5
For any other type of green (spinach, chard, mustard greens, turnip greens, carrot greens, beet greens, dandelion greens, etc.), shred and place in pan on top of garlic. Keep turning over until all leaves are wilted. Remove from pan and chop to desired thickness.
See Also
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