Skillet Greens with Garlic and Red Pepper

1
Total Time
17 min
Prep
6 min
Cook
11 min
Serves
4
Difficulty
Easy
Dark-green leafy vegetables are full of nutrients, and when simply prepared with garlic and crushed red pepper, they taste delicious.

Ingredients

olive oil

2 tsp

garlic clove(s)

3 medium clove(s), minced

table salt

½ tsp

crushed red pepper flakes

tsp

uncooked collard greens

1 bunch(es), large, (or kale, escarole, spinach, Swiss chard, mustard, turnip) cleaned and coarsely chopped

water

3 Tbsp, or less

Instructions

  1. 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.

Notes

We call for a wide variety of greens in this recipe, so choose whatever looks best at your market. Just keep in mind that the cooking time will depend on which green you’re using.

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