1 1/2 pounds roughly torn greens, such as chard, kale, escarole,turnip green, curly endive and beet greens.
2 teaspoons of extra virgin olive oil
1 to to cloves garlic, thinly sliced
1/4 teaspoon salt
Bring a large stockpot of salted water to a boil. Add greens: cook 1-2 minutes. Drain. Rinse with cold water, Chop greens coarsely,
Heat olive oil in a large skillet over low heat. Agg garlic; cook 2 minutes or just until starting to brown. Add greens and salt. Cook, stirring frequently, until crisp-tender, 3 to 5 minutes.
- Per Servinf