Sauteed Rapini, Swiss Chard, Kale, or any other green
Rinse greens under cold water. With just the water clinging to the leaves, steam in a large pot or saute pan with lid until just wilted. Be sure not to overcook. These greens taste best if there’s a little crunch left. And you preserve more nutrients! Drain.
Add 1-2 tbsp olive oil to the pan. Add 1-2 cloves of minced garlic and cook over low heat. Don’t brown the garlic or it will become bitter.
After a minute or so, add the greens back to the pan and combine well with the oil and garlic. Add sea salt to taste and a dash of cayenne if you like a bit of kick to it.
So easy to eat your greens when they’re this yummy!