- Yield: 4 Servings
- Total Time: 20 Minutes
- 2 large bunches of kale, chard, or collard greens, stemmed and chopped roughly
- 2 tablespoons solid cooking fat
- 1 teaspoon sea salt
How to Make It
- Wash and dry the greens thoroughly, making sure that they are not too wet before cooking.
- Heat the cooking fat in a large skillet on medium heat. When the pan is hot, add the greens in batches, stirring as they cook. It is ok if they do not all fit in the pan at once, just keep cooking them down and adding until they are all in there. Add salt and cook about 15 minutes or until completely cooked down and tender. Serve warm.