• 1/4 cup water
  • 1 bunch greens (kale, collards, bok choy, spinach or other dark leafy greens), cleaned and chopped into bite sized pieces
  • 2-3 garlic cloves, peeled and minced
  • 2 tsp. olive oil
  • Sea salt

On a high heat, add water to a large frying pan. Drop your greens into the bubbling water and sauté 2-3 minutes. If using spinach or bok choy use less water (2-3 tablespoons). Add garlic and continue cooking until all of the water evaporates. Drizzle the greens with olive oil and sea salt and toss a couple of times in the pan. Cook an additional 1-2 minutes.