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Sautéed Greens

Dark leafy greens like Kale, Chard and Collards, contain nutrients that can help prevent cancer and viruses and boost the immune system – keeping you healthier all year.

Ingredients:

2 bunches hardy leafy greens (Kale, Chard, Collards, or a combination), washed
2 T. olive oil
½ onion, finely diced (or 1 small bunch of spring onions, greens removed and onion bulbs finely diced)
2-4 large garlic cloves, finely chopped
Pinch of red pepper flakes
Salt to taste
Lemon (optional)

Directions:

1. Tear or cut leaves away from stems and discard stems. Coarsely chop the leaves.
2. Heat the oil in a large wok or sauté pan over medium high heat. Add the diced onion and sauté for about 2 minutes until starting to soften.
3. Start adding the greens, a few handfuls at a time. As the greens begin to shrink, keep adding more until all are in the pan, continually stirring. Cook until the greens are all wilted, about 3-5 minutes.
4. Add the garlic, pepper flakes and salt and cook for 1 minute more.
5. Serve with a fresh squeeze of lemon juice if desired.