Simple Leafy Green Saute

1-2 cloves of garlic

½ medium onion chopped

½ pound leafy greens (kale, chard, collard greens)

1 tablespoon extra virgin olive oil

1 teaspoon freshly ground black pepper

Salt to taste

Chop the garlic and onions, and then set aside – research shows that allowing garlic to stand for 15-20 minutes before cooking can help retain its health-beneficial enzymes.

With a knife, remove and discard very tough or damaged end portions of the greens – keep the majority of the stems attached. “Core” the center portion of the greens, then chop the leaf cores and stems into bite-sized pieces and set aside. Roll the leaves into a tube shape, about three at a time, and cut lengthwise to create thin 1-inch ribbons.

Heat the oil over medium heat in a large skillet. Add the onion, garlic, black pepper, and green stems and cores. Heat, covered, for 3-5 minutes, stirring occasionally until onions are translucent. Add the leaves and cook, covered, another 3-5 minutes until stems are tender and leaves are wilted and brightly colored. Add a tablespoon of water to the pan if it seems like the leaves are getting too dry.

Add salt to taste.

Serves four.

Cook’s note: Eat this dish on its own, or use it to spice up other dishes: Whisk it into eggs for an omelet; mix it into a broth for a simple soup; toss with cooked whole grain pasta or mix with chickpeas for a simple side-dish.

@Recipe nutrition:Nutrition values per serving: 65 calories, 4 g fat (trace amount saturated), 7 g carbohydrates, 1.5 g dietary fiber, 2 g protein, 25 mg sodium.

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