How to Sauté Greens

Fresh sautéed spinach will help wash the taste of 14 consecutive nights of pizza out of your mouth.

Step 1: Wash greens Wash the greens carefully and remove any tough stems. Some greens can be very sandy.
Step 2: Chop garlic Peel and chop the garlic cloves or press through a garlic press.
TIP: It’s easier to peel the papery leaves off of garlic if you press down on each clove with the flat of your knife, gently smashing it to loosen the outer layers.
Step 3: Heat a pan Put a large sauté pan over medium high heat.
Step 4: Add water or broth Add the water or chicken broth, season with salt and pepper, and lower heat to medium.
Step 5: Add oil Add enough olive oil to the pan to just slick the bottom, about 2 to 3 tablespoons.
Step 6: Add garlic When the oil is hot but NOT smoking, add garlic. The garlic is ready when it’s fragrant but not yet turning brown.
TIP: The oil is ready when you can see subtle waves in the bottom of the pan.
Step 7: Add greens Add the greens and sauté for approximately 1 to 3 minutes. Tougher greens like broccoli rabe and kale may take longer.
TIP: You can replace the water or broth with wine for a more 'sophisticated' green.
Step 8: Cook covered Cook covered for another 2 to 3 minutes or until the liquid has evaporated and the greens are tender but not mushy. Now you’re ready to surprise your guests with some healthy, delicious greens!
FACT: Research shows that eating more greens may reduce your risk of certain cancers.