Garlic Rapini

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!

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