1 teaspoon olive oil

1 clove garlic, finely chopped

1 pound fresh kale, Swiss chard, spinach, and/or beet greens, washed, rinsed, and stems removed

2 cups vegetable stock (if you don’t have veg. stock, chicken will work too)

salt and pepper

1 teaspoon crushed red chili flakes

1.  In a large skillet, heat the oil over medium-high heat.
2. Add the garlic and cook for 30 seconds. Stir in the greens, add the vegetable stock, season with salt, pepper, and chili flakes.
3. Cover and cook for about 5 minutes or until the greens are wilted and tender.  Serve immediately.

Courtesy of Martha Stewart Living Omnimedia, Inc.