TL;DR Sauté garlic and ginger in olive oil, wilt greens with salt, finish with lemon. Ten to eighteen minutes to a craveable green side.

Steps

  1. Wash greens and chop. Remove tough stems from kale/chard.
  2. Heat oil over medium. Add garlic, ginger, and chili; cook 45–60 seconds.
  3. Add greens and salt in batches. Toss until wilted and tender.
  4. Finish with lemon juice. Taste and adjust.

Related: Leafy greens, Cook vegetables you’ll eat.