Ingredients: 2 to 4 cups greens (beet greens, chard, kale, collards, mizuna, bok choy or other leafy greens), extra-virgin olive oil, and sea salt
Wash, strip and rip or cut the stems from your greens, then tear or cut the leaves.
Heat your frying pan.
Add a tablespoon of olive oil.
Add flavorings, such as onions (saute for a minute or two) before adding garlic or spices (sauté for 30 seconds to a minute).
Add the greens and a pinch or two of salt. Sauté until they wilt/soften and their color begins to darken. You may need to add a little splash of water or stock and cover for greens that take longer to cook, such as mustard greens or collard greens.
Do the greens taste bitter? Try finishing them with a little acidity, such as a spritz of lemon, vinegar or mustard or with a little sweet, such as a few drops of real maple syrup, a few raisins or grapes. Read up on the Power of YUM.
Want more flavor? Try one of these variations:
With step 3, add a pinch or two of chili pepper flakes and finish with a squeeze of lemon juice.
Try the Garlicky Leafy Greens.
With step 3, add 1 clove garlic, minced, and a teaspoon of freshly grated ginger. Just before done, stir in 1 tablespoon tamari or soy sauce and 1 teaspoon toasted sesame oil.
With step 4, add yellow or red onion slices (about 1 cup) and sauté for 15-20 minutes to allow sugars to caramelize.
Finish with 1 or 2 tablespoons of raisins or chopped dates and pine nuts or toasted almonds.