Skillet greens with garlic and red pepper
3 medium clove(s), minced
Crushed red pepper flakes
Uncooked collard greens
1 bunch(es), large, (or kale, escarole, spinach, Swiss chard, mustard, turnip) cleaned and coarsely chopped
3 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.