- 1 bunch spinach or other “light” green – chard and arugula work well.
- 1 tbsp butter or other cooking oil
- salt and pepper to taste
- 2 or more cloves of garlic, finely chopped
- 2 to 3 tablespoons lemon juice
Heat butter (or cooking oil) to almost the “smoke point” in a large sauté pan. You want the pan VERY hot, almost uncomfortably so.
Add the chopped and cleaned greens to the pan, stirring quickly and cooking until they start to wilt – NO MORE than a couple minutes. Add garlic, salt, pepper and lemon juice, cooking an additional minute or so until greens are done. All told, it should take less than 5 minutes to cook greens after your pan is fully heated.