Garlic greens

Prep time: 10 minutes. This is the simplest way I know to get dark leafy greens, a good source of folate, vitamin K and fiber, on the table. Chop the garlic first and let it rest about 10 minutes before cooking; research suggests this helps preserve its beneficial compounds.

Ingredients:

• 1 large bunch kale, chard or collards (about 8 cups chopped), thick stems removed
• 1 tablespoon extra-virgin olive oil
• 3 cloves garlic, thinly sliced
• Pinch of red pepper flakes (optional)
• 2 tablespoons water or broth
• 1 teaspoon fresh lemon juice
• Sea salt to taste

Preparation:

• Warm the olive oil in a large skillet over medium heat.
• Add the garlic and red pepper flakes and cook 30–60 seconds, until fragrant but not browned.
• Add the greens and water, cover, and cook 3–5 minutes, until wilted (collards may need a few minutes more).
• Uncover, toss, and finish with the lemon juice and a pinch of salt.