Sautéed Greens with Olives

Serves: 6

Time: 20 minutes


Ingredients:

  • 4 cloves garlic, thinly sliced

  • ¼ tsp crushed red pepper flakes, plus more

  • 10 cups torn mixed greens (such as kale, collards, cabbage, turnip greens, lettuce)

  • Kosher salt and freshly ground black pepper

  • ¼ cup black olives, pitted, halved

  • 2 Tbsp. (or more) fresh lemon juice




Directions:

  1. Heat oil in a large skillet over medium heat. Add garlic and cook, stirring often, until beginning to brown, about 2 minutes.

  2. Add red pepper flakes and cook, stirring, until fragrant, about 1 minute.

  3. Add greens a handful at a time, tossing until wilted between additions.

  4. Season with salt and pepper and cook until all greens are wilted and softened, about 3 minutes longer.

  5. Add olives and lemon juice and toss to combine; season with red pepper flakes and more lemon juice, if desired.

 

Based off a recipe from bonappettit.com