Wilted Greens with Lemon
1 tsp. extra virgin olive oil2 or 3 cloves of garlic, minced
grated zest of 1 lemon
juice of 1 lemon
1 bunch leafy greens (kale, collards, broccoli rapini), cleaned well and sliced into bite-sized pieces
Heat oil in a skillet over medium heat. Add garlic and cook 1 minute. Add greens and cook until they are tender and begin to wilt, about 5 minutes. Stir in the lemon zest and cook 1-2 minutes. Remove from heat and toss greens with lemon juice. Serve immediately, makes 4 servings.
Adapted from Cooking the Whole Foods Way by Christina Pirello.
