Skillet Greens with Garlic and Red Pepper
- Total Time
Dark-green leafy vegetables are full of nutrients, and when simply prepared with garlic and crushed red pepper, they taste delicious.
olive oil2 tsp
garlic clove(s)3 clove(s), medium, minced
table salt½ tsp
crushed red pepper flakes⅛ tsp
uncooked collard greens1 bunch(es), large, (or kale, escarole, spinach, Swiss chard, mustard, turnip) cleaned and coarsely chopped
water3 Tbsp, or less
- Heat the oil in a large nonstick Dutch oven over medium-high heat. Add the garlic and cook, stirring constantly, until fragrant and lightly browned, about 30 seconds. Stir in the salt and crushed red pepper. Reduce the heat and add the greens, a handful or two at a time, stirring to help them wilt. Add the water to prevent scorching and cook, covered, stirring occasionally, until the greens are tender, about 10 minutes. Yields about 3/4 cup per serving.