Kale, collards, broccoli raab, swiss chard, any kind of greens can be cooked this way. Baby Greens can be used this way with a shorter cook time.
bundle of greens (kale, collards, broccoli raab, swiss chard, smooth leaf mustard, any of these can be used) Baby Greens can be used with a shorter cook time
1-2 tablespoons coconut oil or you can use broth instead
couple of cloves of garlic, minced
sea salt to taste
Wash your greens and cut into thin ribbons (so that will cook quicker). Remove the stems and midribs if you prefer or they can be cut into small pieces to cook.
Place your pan on medium heat with your oil or broth.
Let it heat until shimmery but not till oil starts smoking.
Add the garlic and stir. Let it cook till golden brown. Don’t let it burn. Will only take about a minute.
Add the thin ribbons of greens. Toss with your tongs for several minutes. They will turn a bright green. Taste and see when they are the texture that you like.
Remove from heat and season with sea salt. We like the herb infused sea salt called Herbamare.
If you prefer your greens a little more tender add a little broth or water and cover the pan and let simmer for a few minutes till the texture is what you like.
Here are some Links to some of the supplies Judy is using in the video