Quick Greens from Doe Run Farms

Only takes less than 10-15 minutes from start to finish.

You may use any type of greens that can be cooked (kale, radish greens, mustards, chard, spinach, beet greens, etc.).

Instructions

1. Thoroughly rinse greens to remove any grit or soil. I rinse them at least twice, sometimes more.
2. Dry well-I use a salad spinner.
3. When dry, remove woody stems if they look tough, and coarsely chop the greens.
4. Saute in a skillet with a few tablespoons of olive oil, a few dried red pepper flakes and a minced clove of fresh garlic until greens are wilted. (use only fresh garlic for this recipe).
5. Transfer to serving platter and add a dash of kosher or sea salt cracked black pepper and a splash of balsamic vinegar.

Easy yet quick, delicious and very healthy!