Sautéed Garlicky Greens
Salads & Sides
greens (kale, collards, bok choy, spinach)
chopped into bite-sized pieces
peeled and minced
On a high heat, add water to a large frying pan. Drop your greens into the bubbling water and sauté, covered, 2-3 minutes. If using spinach or bok choy use less water (2 tablespoons).
Remove the cover, and drizzle greens with olive oil. Add garlic and a couple of pinches of sea salt.
Toss a couple of times in the pan. Cook an additional 1-2 minutes or until all the water evaporates.