Garlicky Greens
We love this quick side dish of sauteed garlicky greens. The added spice from the red pepper flakes is a nice touch. Try it with kale, chard or collard greens.
INSTRUCTIONS
To de-stem each leaf of the chard/kale/collards, grab the main stalk in one hand and strip the leaf from the stem all the way up to the top. Then tear the big leaves into bite-sized pieces (compost the stalk or save for our Root to Stalk Broth).
In a large skillet, heat the olive oil over medium-high heat. Add the greens (they should sizzle when they hit the pan) and stir continuously until their color gets bright green, and they just barely start to collapse, 1-2 minutes.
About 30 seconds before you anticipate pulling the skillet off of the heat, stir in the garlic and red pepper flakes. Remove from heat and season with salt and grate some Parmesan over the top if you desire. Serve immediately.
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