Sautéed Mixed Greens
- 1 teaspoon olive oil
- 2 cloves garlic, minced
- 1 head chard, roughly chopped
- 1 head kale, roughly chopped
- ½ teaspoon salt
- ¼ teaspoon pepper
- In the same skillet as used to cook the onions & meatballs, heat the olive oil over medium-high heat.
- Add the minced garlic to the warming oil and let cook for 30 seconds.
- Add in the greens and toss to coat with the olive oil and garlic.
- Cook on medium-high for 3 minutes.
- Pour in the ¼ cup of water and immediately cover the skillet with a secure fitting lid.
- Reduce heat to medium-low and let the greens cook for 3-5 minutes until tender and wilted.
- Season with salt & pepper, serve immediately.
Recipe by Her Modern Kitchen at https://www.hermodernkitchen.com/zesty-chicken-meatballs-creamy-polenta/
3.5.3226