| Preparation time | 5 min |
| Cooking Time | 5 min |
| Ready In | 10 min |
| Level of Difficulty | Very Easy |
| Servings | 1 |
Ingredients
2 tablespoons olive oil 4 garlic cloves, thinly sliced 1 teaspoon crushed red pepper flakes 2 large bunches of greens - a mixture of Swiss chard, Kale, and Collard greens- ribs and stems removed and reserved, leaves torn into 2†pieces (about 12 cups) Kosher salt and freshly ground black pepper 2 tablespoons fresh lemon juice or grapefruit juiceÂ
Directions
1. Heat oil in a large skillet over medium heat.Â
2. Cook garlic, stirring occasionally, until golden brown, about 2 minutes.Â
3. Add red pepper flakes and half of greens mixture, season with salt and pepper, and cook, tossing often, until wilted, about 4 minutes.Â
4. Add lemon or grapefruit juice and remaining greens and cook, tossing, just until all greens are wilted, about 1 minute (If using collard greens, it could take slightly longer.)Â
5. Season with salt and pepper.Â
*Remember, you can always use what you have on hand. If you don’t have olive oil, use coconut oil or canola. If you don’t have lemons for the juice, you can use grapefruit.Â