- mixed greens such as swiss chard, collards, mustard, mizuna, kale
- 1 clove garlic, squashed
- 1 onion, shallot, green onions or leek
- 1 Tbsp olive oil
- salt and pepper to taste
Rinse and chop greens. While they drain, chop your onion (or whatever you have chosen from the onion family). Heat the olive oil in a wok or frying pan and add onion and whole, squashed clove of garlic. Mincing and frying garlic sometimes cause it to be bitter. By smashing the garlic clove you are releasing the aromatic oil without the risk of the bitter taste. Once the onions are soft, add the greens. Don't worry about the residual water as it helps them wilt in the pan. It wouldn't hurt to add a couple of tbsp of chicken stock, beer or white wine. Stir the greens around till they wilt but remove from pan before they are mushy. This only takes a couple of minutes. Season with salt and pepper and eat immediately. We love these on an English muffin with a poached egg on top. You can make a big batch of these and keep them in the fridge for sandwiches.