An easy component for more meals, these garlicky greens are easy to cook and work with many different types of greens like kale, chard, or collards.
- 1 bunch kale, collards, or chard (8 ounces)
- 2 cloves garlic
- 2 teaspoons olive oil
- 1/4 teaspoon sea salt
- Remove the stems from the greens and roughly chop- set aside. Peel and mince garlic.
- Heat a pan over medium-low heat. Add the olive oil followed by the garlic. Cook for a minute or two, until the garlic is fragrant and browning.
- Stir in the greens and salt, reduce the heat, and cook until the greens have wilted to your desired texture. Stir often and/or cover the pan to help the greens wilt.
- Use immediately or store in an airtight container for up to five days.
Tips & Tricks: Save the stems for use in a stir fry, pesto, or pickles.
Different varieties of kale cook differently. I prefer lacinato kale for this but the curly kale will work. If the greens are having a tough time wilting, add a splash or two of water and cover to steam slightly.
Nutrition: see the information.
- Calories: 99
- Sugar: 2.6
- Sodium: 282
- Fat: 5.6
- Carbohydrates: 10.9
- Fiber: 4.1
- Protein: 5