Sauteed Leafy Greens

1. 1

   Slice out the fibrous inner stem of the greens and discard.

2. 2

   Coarsely chop, making sure there are no long strands, and then submerge the greens in cold water.

3. 3

   Swish them around with your hands to remove any dirt, then transfer to a colander.

4. 4

   Repeat if the greens are very sandy.

5. 5

   Make sure to lift the greens out, dont pour them into the colander, or all of the dirt will come out with them.

6. 6

   There is no need to dry the greens, because the water clinging to the greens helps in the cooking process.

7. 7

   Heat a large saute pan over medium-high heat and add the olive oil.

8. 8

   Throw in half of the greens, saute them for 30 seconds until theyve shrunk a little, then add the other half.

9. 9

   Saute until the leaves are tender but still bright green, about 3 minutes, adding a dash of salt as you cook.

10. 10

    Add the garlic and saute for 1 minute more.

11. 11

    Turn off the heat and stir in the red pepper flakes if youre using them.

12. 12

    Serve hot, seasoned with lemon juice and freshly ground black pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.