Hearty Greens with Garlic

I love trying new things! I have never tried Kale before, I didn't even think it was edible. The first time I saw kale was when I worked for a food place and we put it in between all of the different foods when we had buffets, I just thought it was there to make your food look pretty. It turns out it is very healthy for you. Try this if you don't like the kale in it, try another type of green.

 

Hearty Greens with Garlic

Serves 6-8

What You'll Need:

1 1/2 pounds hearty greens, sliced thinly (we like kale or Swiss chard, but collards or beet greens are great alternatives)

1 pound baby spinach

3 tablespoons extra-virgin olive oil

8 cloves garlic, thinly sliced

Salt

Optional: 1/2 teaspoon red pepper flakes

What to Do:

1. Heat oil and garlic in a large skillet over medium-low heat. Cook until the garlic is golden around the edges, 8 to 10 minutes. Remove garlic from skillet and set aside (so it doesn't burn).

2. Add hearty greens to the pan, cover, and cook until tender (about 10 minutes).

3. Add spinach and season with salt and red pepper flakes to taste.

4. Cook until spinach wilts, stirring frequently (about a minute). Return garlic to pan and stir.