This is my go-to recipe whenever I want a robust dish of Italian-style sautéed greens as a side dish. Kale or collards are best, though I think the first I tried the recipe it was designed for spinach. Serves 6-8.
1 large bunch or 2 small bunch kale or 1 bunch collards, coarsely chopped
2 T olive oil
1 large garlic clove, finely chopped
1/2 t salt
1 T lemon juice
1/4 t red pepper flakes (optional)
Method: Wash the greens and get rid of most but not all the residual water. Heat oil to medium in a large saucepan, add garlic, sauté until aromatic but not browned. Add greens and sauté, turning with a wooden spoon to expose all pieces to the oil and heat. Cover and cook for a couple of minutes then peek. The greens should have cooked down considerably; if not, cover and cook a little more. Remove from heat and toss with the salt, lemon juice and optional red pepper flakes. Serve immediately.