10-Minute Garlic Greens
The side dish that converts skeptics — garlicky, bright, done fast.
Kim's note
The broth-and-lid steam is what tenderizes the stems without turning the leaves to mush. Two minutes covered, then uncover and let the pan do its loud, sizzling work.
Ingredients
- 1 large bunch kale, collard greens, or chard
- 2 tablespoons olive oil
- 4 cloves garlic, thinly sliced
- 1 pinch red pepper flakes
- 1/4 cup vegetable broth or water
- 1 wedge lemon
- Salt, to taste
How to make it
- 1
Strip the leaves from the stems and chop them into wide ribbons. Give them a good rinse — the clinging water helps them steam.
- 2
Warm the olive oil in a wide skillet over medium heat. Add the garlic and red pepper flakes and cook 1 minute, until the garlic just turns golden at the edges.
- 3
Add the greens in handfuls, tossing each batch down before adding more.
- 4
Pour in the broth, cover, and steam 3 to 4 minutes, until the stems are tender.
- 5
Uncover, toss well, and let any remaining liquid sizzle off.
- 6
Finish with a squeeze of lemon and a pinch of salt. Serve hot, straight from the pan.
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