recipe 
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
Ingredients
steps
- Rinse greens well in cold water.
- Drain well (or spin in a salad spinner) and cut leaves into ¼- to 1/2-inch strips.
- Heat oil over medium-high heat in a well-seasoned cast iron skillet or wok.
- Add greens and cook, stirring often, for about 5 to 10 minutes—or until the greens are tender.
- Season as desired.
Date Published: 11.12.14
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- from Jamie DeMent of Coon Rock Farm, Hillsborough, NC
