YIELD 2 to 4 servings

INGREDIENTS

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 teaspoon salt
1/4 teaspoon cayenne pepper

PREPARATION:

  1. 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.
This recipe appears in: Vegetable Side Dish

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