This simple technique imparts such great flavor to garden greens. Perfect for spinach, chard, kale, Chinese bok choy and more. Enjoy as a side dish or add to soups, stir-frys, and more. One fast way to wash the leaves is to slice first, then rinse and spin dry in a salad spinner

1 T. olive oil or sesame oil

6-8 cloves of garlic, minced

1 lb. Swiss chard, Spinach, or Bok Choy

Sea salt to taste

Method

Wash greens and trim the ends of stems.

Heat the oil in a large sauté pan over medium-high heat.

Add the garlic, stirring frequently and sauté until aromatic and golden brown.

Add the greens and stir frequently until wilted, approximately 5 minutes.

Season with sea salt and serve warm.

Tips for Slicing: Spinach (leave whole or slice into ribbons)Swiss chard (slice into thin ribbons)Bok Choy (leave leaves whole or slice into thin ribbons)