INGREDIENTS
1 Tablespoon olive oil
4 cloves garlic, sliced thinly
1 large bunch or bag of greens
1 Tablespoon red wine vinegar

DIRECTIONS
Before you do anything else, wash the greens really well. Fill a large bowl with cold water,
dump in all your greens and swish vigorously. Remove greens by grabbing handfuls out of the
water. Pour out water, rinse bowl to remove grit and repeat twice more. After the third
wash, run your fingers over individual leaves to be sure no grit remains. Remove stems and
trim the unsavory bits from the cleaned leaves. Lightly pat dry with a towel, but leave some
water droplets on the leaves. Heat oil over medium heat in large pan and stir in garlic to coat
with oil. Cook for 2 minutes, add greens to pan and stir to distribute garlic and oil over all the
leaves. Cook until greens reach desired doneness. It takes just a few minutes uncovered for
spinach to cook, but other greens may take a little longer and will require a cover to keep some
moisture in the pan. Just before serving, toss with the vinegar. Pass the salt and pepper.

Copyright © 2009 Stefanie Samara Hamblen