You Will Need

• 1 tablespoon fat (extra-virgin olive oil, vegetable oil or butter)
• ½ teaspoon salt
• 2-3 garlic cloves, minced
• 2 pounds fresh spinach, beet greens, stemmed and rinsed, or Swiss chard
• Ground black pepper
• Spices and/or dried herbs
• Flavorings (optional)

What To Do

• NOTE: Tender greens are moist, so no need to add water for steaming.
• Combine fat, salt, garlic, prepared greens, spices or dried herbs in large deep skillet or Dutch oven.
• Cover and steam over medium-high heat about 5 minutes until greens are wilted and brightly colored.
• Remove lid and continue to cook until liquid evaporates, about 2 minutes longer.
• Add optional fresh herbs or other flavorings.
• Adjust seasonings, including pepper to taste.
  
  Optional flavor variations to add after liquid has evaporated
  

• Balsamic vinegar: 1 tablespoon
• Nutmeg: ¼ teaspoon grated
• Lemon: 1 teaspoon lemon zest and 1 tablespoon lemon juice
• Raisins and almonds: ¼ cup golden raisins and 3 tablespoons toasted slivered almonds*
• *If almonds are not already toasted, toast over medium heat in dry skillet.