1 bunch of any green (about a pound)
2 garlic cloves or 1 small onion or shallot
2 Tb olive oil
Salt and pepper to taste
1. Wash the greens and chop them roughly.
2. Peel and chop the garlic, onion, or shallot.
3. Put the olive oil in a large sauté pan over medium heat, add the onion or garlic, and cook until just soft, not browned.
4. Add the greens and salt and pepper, cook, stirring occasionally, until they turn bright green and begin to soften. This will take from about 2 to 5 minutes, depending on the green, so keep watching and tasting.
When done, transfer your greens to a serving plate or bowl, serve, and enjoy!
When someone asks me what to do with an unusual leafy green, I invariably answer, “Sauté with a little garlic or onion.” It really is that simple—and delicious. And it works for any kind of green— from spinach to collards to wrinkled, crinkled, crumpled cress.