These tender greens are a great side dish.
1 pound braising greens, such as this week’s Collard greens, or Swiss chard or kale
½ cup water
2 tablespoons olive oil
2 cloves garlic, thinly sliced
Pinch red pepper flakes
1. Heat oil in a large sauté pan over medium heat. Cook garlic, stirring often, until golden, about 3 minutes. Stir in red pepper flakes, and cook until fragrant, about 30 seconds. Stir in the greens and 1 teaspoon salt.
2. Reduce heat to medium-low. Add water, and steam, covered, until greens are just tender and water evaporates, about 10 minutes. If greens are ready but there is still water in the pan, raise heat to medium-high, and cook, uncovered, until completely evaporated.