Wilted Greens

1. 1

   In nonstick 12-inch skillet or 5-quart Dutch oven, heat 1 teaspoon olive oil over medium-high heat until hot.

2. 2

   Add napa cabbage, green onions, and 1/4 teaspoon salt and cook 5 minutes or until cabbage is wilted, stirring occasionally.

3. 3

   Remove cabbage mixture to medium bowl.

4. 4

   In same skillet or Dutch oven, in remaining 1 teaspoon olive oil, cook half of spinach until wilted, about 2 minutes.

5. 5

   Add crushed garlic, 1/4 teaspoon salt, and remaining spinach.

6. 6

   Cook, stirring constantly, until spinach is wilted, about 2 minutes longer.

7. 7

   Return cabbage mixture to skillet, heat through, stirring occasionally.

* Per serving · 4 servings · Values may vary.

No additional tips available.