Keep in mind that leafy greens cook down quite a bit, so I usually prepare two big fistfuls (when raw) per person…
fresh (organic) leafy greens of your choice (kale, chard, collard, mustard, beet, spinach, etc. or a mixture)**
1 Tbl of olive oil (the size of a quarter) per serving
1 clove of garlic per serving, minced or finely chopped
soy sauce
sesame seeds (optional)
Heat olive oil in a nonstick pan or dutch oven over medium-high heatuntil it is thin and spreads evenly, then add garlic. Cook for 1 minute, stirring (be careful not to brown garlic), then add greens. Stir green often in pan to coat and cook evenly, and once they are lightly wilted, remove from heat and immediately add a dash of soy sauce (per serving) and stir. Soy sauce may lightly caramelize in the hot pan, giving the greens a rich, smoky flavor. Transfer to plate or serving dish and lightly sprinkle with sesame seeds if you like.
**Note about preparation: you can buy pre-washed greens if you like (Trader Joe’s sells a couple different mixes), but if you are using unwashed greens on the stem, cleaning and prep is easy. Pull the leaves off thick stems (thin ones can be consumed), tear into salad-sized pieces and wash vigorously and rinse several times with water (or vegetable wash) either in a clean sink or salad spinner, then press between clean towels (or spin) the water out before cooking. I love using my salad spinner, which I bought for $10 a few years ago, but it is not necessary…
