Ingredients

• 1 tablespoon fat (extra-virgin olive oil, vegetable oil, butter or bacon fat)
• 1/2 teaspoon salt
• 2 to 3 garlic cloves, minced
• 2 pounds fresh spinach, Swiss chard or beet greens
• Spices and/or dried/fresh herbs
• Ground black pepper

Instructions

1. Combine the fat, salt, garlic, the prepared greens, spices in a large deep skillet or Dutch oven. Cover and steam over medium-high heat until the greens are wilted and brightly colored, about 5 minutes.
2. Remove the lid and continue to cook until the liquid evaporates, about 2 minutes longer. Add optional fresh herbs. Adjust the seasonings, including pepper to taste.