MELTING GREENS
- 4 garlic cloves, coarse chopped
- 1 whole dried red chile
- 1 bunch Swiss chard or a combination of greens (chards, kales, sturdy lettuces), washed, stripped from center ribs, and torn into pieces (about 5 cups)
- ⅓ cup Cheater’s Homemade Broth, canned chicken or vegetable broth, or water
- Salt and fresh-ground black pepper
Instructions:
The wisdom of the old advice to use fresh greens as a spring tonic comes through loud and clear—you feel purified.
- Generously film the olive oil over the bottom of a large saucepan with a tight-fitting lid, and heat it over medium-high heat. Add the garlic and the chile. Sauté them very briefly—no more than 30 seconds.
- Add the greens and the broth. The pan will look heaping, but prepare yourself—the greens shrink shockingly as they cook down.
- Reduce the heat to medium low, cover, and cook the greens for 10 minutes, or until they are tender. Check occasionally to make sure the greens are not burning, adding more liquid if needed. Sturdier greens like kale may take 5 to 10 minutes longer.
- Just before serving, remove the chile and season the greens generously with salt and pepper and more of the olive oil if desired.