This recipe is perfect for spring. Eating dark greens can help irritable emotions that come up in spring. Also very helpful to our livers which at this time can use the boost!
Ingredients:
- 2 large bunches greens (chard, collards, kale or mustard)
- 1 tablespoon extra-virgin olive oil
- 4 cloves garlic, thinly sliced
- Few pinches red pepper flakes
- 1 tablespoon sherry vinegar or cider vinegar
- 1/2 teaspoon fine sea salt, plus more to taste
Method:
Rinse green well. Tear or cut leaves away from stems and discard stems. Coarsely chop. Heat a large skillet over high heat. Cook garlic and pepper flakes in oil briefly, then add greens a few handfuls at a time, stirring in between. Stir in vinegar and salt. Cover and cook until just tender (between 2 and 10 minutes, depending on your preference).
(Source: Whole Foods Market)