Hearty greens-one type or a varietywhatever you have on hand (examples are collards, swiss chard, kale, beet greens, dandelion, mustard greens), rinse well, tough stems removed and roughly chopped
Sea Salt
Vinegar or lemon juice
Instructions
In a heavy bottom pot with a good fitting lid, on medium-low heat, saute the onions until translucent. You can do this with a bit of oil or in a little water.
Add the garlic and saute for another minute.
Add all your greens. You may need to add them in stages depending on the volume of greens and size of your pot. Stir a bit to help the greens reach the heat and start cooking. Add soon as all the greens start looking wilted, add a few tablespoons of water, a small pinch of sea salt and add a lid. Stir every few minutes and remove from heat when they look done. I sometimes cook these until just tender, or other times I cook them for longer until they are super soft.
Remove from heat. Add a splash of vinegar or lemon juice. Enjoy!
Notes
You can make these as simple as you want. I often make this with only greens, sea salt and a bit of vinegar at the end. The whole plan is to simply throw a bunch of greens in a pot and cook them so they don't go to waste.Add a handful of raisins at the beginning if you want. This adds a nice sweetness that can balance bitter or spicy greens like mustard and dandelion. The onion will do this, too.