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Any dark green leafy vegetable will work with this basic preparation. Try kale, mustard or chard; mustard will be more bitter, while kale has a subtle earthy flavour.
Ingredients
1 pound (455g) kale, mustard greens or chard, (about 8 cups)
1 Tbsp (15mL) extra virgin olive oil
5 cloves garlic, minced
1/2 tsp (3g) salt (sea salt if on a corn-free diet*)
Lemon wedges
Directions
Wash greens thoroughly by soaking in lots of cold water. Drain. Chop greens into about 3-inch (8cm)pieces.
Heat oil in a large skillet. Sauté garlic for 2 minutes. Add greens to skillet. (They do not have to be dried off, as the water will evaporate during cooking.) Cover and cook over medium heat for 10 minutes, stirring once in a while to coat all the greens with garlic and oil. Sprinkle with salt.
Serve with lemon wedges.
