Table of Contents

Ingredients

  • 1 bunch of kale (I like to use 1/2 bunch of broad-leaf green and 1/2 bunch of curly purple), chopped

  • 1 bag of baby spinach (or beet leaves)

  • 8 large cloves of garlic, finely minced

  • 1/2 of a red onion, finely chopped

  • 3 tablespoons of extra virgin olive oil

  • salt and pepper

The Fun Part

  1. Heat 2 TBSP of the EVOO in the skillet over medium heat, add garlic, and when the smell of garlic starts to fill your kitchen, add the onion

  2. Lightly salt the onion and garlic mixture, lower the heat to med-low, and let the onions cook until translucent while you chop the kale

  3. Add kale and a few teaspoons of water, turn heat back up to medium, and give the mix a good stir. Pop the lid on the skillet and let the kale cook down slightly

  4. When the kale has shrunk a bit, add the spinach, and another teaspoon or so of water. Mix well, re-cover, and allow to cook for 5-8 minutes, or until the greens have shrunk considerably

  5. Uncover, and add the remaining TBSP of EVOO. Turn the heat up to med-high, and stir consistently for 3-4 minutes, or until the veg is cooked to your liking

  6. Salt and pepper

Notes

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