YIELD 2 to 4 servings
|2 tablespoons||olive oil|
|1/2 teaspoon||crushed red pepper|
|1 1/2 tablespoons||thinly sliced garlic|
|2 bunches||lacinata kale, Swiss chard, or collards|
|greens, cut into 1-inch pieces|
|1 cup||vegetable stock|
|1/4 teaspoon||cayenne pepper|
- In a large skillet over medium heat, add the olive oil. After 10-15 seconds, add the crushed red pepper, garlic and cook until fragrant, 30 to 45 seconds. Add the greens, in batches, stirring between additions until the greens wilt slightly. Cook, stirring, for 2 minutes. Add the stock, salt and cayenne and cover, continuing to cook until greens are just tender, 4 to 5 minutes longer.
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