3 Tbsp. butter or olive oil salt
1 tsp. minced green garlic
freshly ground black pepper
1 lb. greens, rinsed and torn or chopped into bite-sized pieces
extra virgin olive oil
Heat the butter or olive oil in a large skillet or pot over medium heat.  Add green garlic and saute for one minute.  Add the green immediately after rinsing them, with the water still clinging to the leaves.  Cover; cook for one minute (if you are using larger leaves of the heartier greens like kale or collards, add a cup of water to the skillet.  Cover; cook for five minutes).  Uncover the skillet, add salt to taste (the will ensure the green stay a bright green), give the greens a good flip and stir.  Cover the skillet again and continue cooking the greens until the are bright green, tender, and wilted to your taste.  (For spinach, this will only be 1-2 more minutes, for Swiss chard 3-5 minutes, and for kale or collards, depending on their size and maturity, up to 20 minutes.  Be sure to add more water if it boils away).  Season with pepper and olive oil to taste.
adapted from Farmer John’s Cookbook:  The Real Dirt on Vegetables.

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