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Sautéed Greens


1 pound of mixed greens (collards, beet, kale, etc., anything but lettuces)

2 tablespoons olive oil

Salt, pepper, garlic, lemon juice, herbs, hot pepper, sesame oil, vinegar, soy sauce, or any other spice that catches your fancy


  1. Rinse greens well in cold water.
  2. Drain well (or spin in a salad spinner) and cut leaves into ¼- to 1/2-inch strips.
  3. Heat oil over medium-high heat in a well-seasoned cast iron skillet or wok.
  4. Add greens and cook, stirring often, for about 5 to 10 minutes—or until the greens are tender.
  5. Season as desired.
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