How to Sauté Greens.

Serves 2 · Prep: 5 min · Cook: 2–10 min

Make It

1. Wash the greens and strip out any thick stems. Leave them slightly wet.

2. Heat a large pan over medium heat with 1 Tbsp olive oil.

3. Add 2 sliced garlic cloves and cook 30 seconds, until fragrant but not browned.

4. Add the greens in handfuls, sturdiest first, letting each batch wilt before adding more:
   Spinach and arugula, 1–2 minutes
   Swiss chard and beet greens, 3–4 minutes
   Kale and mustard greens, 4–5 minutes
   Collard greens, 7–10 minutes

5. Season with sea salt and black pepper, and finish with a squeeze of lemon.

Notes

• Greens shrink by around 80 percent. What looks like far too much for the pan is one serving.

• Garlic burns fast. Thirty seconds, then the greens go in.

• Leaving the greens wet from washing helps. That water steams them as they wilt.

• Mixing greens? Kale first, spinach last, so nothing overcooks.

• An easy way to get veggies into breakfast. Add them to your Savory Eggs, or stir them into a Protein Bowl.

• Counts as Non-Starchy Veggies at 2–3 cups.