Garlicky Greens

Quick and easy, these are great with pasta, scrambled eggs, on top of toast with hummus, or just on their own. Enjoy!

• 1 bunch of tough greens (chard, kale, collards)
• 2-3 tbs Olive Oil
• 4 garlic cloves, minced
• 1/2 tsp red pepper flakes
• Generous pinch salt 
• Pepper

Heat a cast iron skillet over medium heat. Meanwhile, pull the leaves from their stems and chip them into long thin strips. I like to roll my leaves up and then chop them. If they’re still a bit wet, try to dry them in a salad spinner or with a dish towel.

Add the olive oil and swirl to coat the bottom of the pan. 

Place the greens in the pan and give them a little shake to evenly distribute them. Then, let them sit! Don’t touch the greens for a few minutes. They’ll start to soften and sink, and the edges touching the pan may brown.

Once the leaves have softened (just a few minutes) and are still a nice bright green, add in your garlic, salt, pepper, and red pepper flakes. Use a spoon to give everything a stir, aiming to evenly distribute the garlic. Cook for another minute or two and then remove from heat and serve.