Leafy greens are usually cooked long and slow. This is a quick-cooked version for those days you don’t have time to do long and slow.
Salt Greens - Kale, collard, mustard or turnip greens - 1 bunch (about a pound) Coconut oil or olive oil, 3 tablespoons Garlic, 1 clove Broth, 1/2 cup
Thoroughly wash greens and chop coarsely. Place greens in a microwave-safe dish with 3 tablespoons of water, cover and cook on high for 4 minutes. Remove from the microwave, putting the greens into a collander. Wash greens with cold water. Squeeze out the water then finely slice the greens.
In a large saute pan, heat the olive oil. Add the garlic and cook for about a minute, then add the greens and the broth (or water). Cover and simmer for 5 minutes. Makes about 2 servings.