Kale leaves from 2 bunches or other strong greens – turnip, mustard or collards
1 tablespoon olive oil
1-5 garlic cloves
crushed red pepper flakes
1/3 – 1/2 cup chicken or vegetable broth

1. Bring 2 quarts of salted water to a boil. Add kale or other greens, reduce heat to simmer, cover and cook 7 minutes.
2. Drain and immediately rinse in cold water to stop cooking. Squeeze water out of greens. Heat olive oil in same pot.
3. Add garlic and red pepper flakes to taste. Sauté’ 1 minute, then stir in kale and chicken or vegetable broth. Simmer 5 minutes.

Source: Crystal Lake Gardens