You can have a tasty, nutritious vegetable side dish in just minutes with a combination of hearty, mixed greens.

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First, gather all of your ingredients and prepare them for cooking. This is called Mis-en-Place (“Meez-on-Plaz”). Learning this method saves you from discovering at the last moment that you’ve forgotten something. When sautéing greens, things happen quickly and there’s no time to go hunting for the missing ingredient.

Steps:

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1. Wash and cut up your greens. Greens wilt down by about 2/3rds when cooking so prepare enough to account for this. For one person, start with about 4-5 large leaves. Slice up the stems and cook those along with the onions.

2. Slice up some shallots or onions. About a half cup or so.

3. Thinly slice a couple cloves of garlic.

4. Measure out your seasonings: salt and pepper, perhaps some favorite herb blend such as Herbs du Provence.

5. Measure out some extra virgin olive oil... or if using the ‘wet sauté’ method, about half cup of broth.

6. Gently sauté the shallots or onions in the olive oil or just a tiny splash of broth until almost translucent. Add the garlic and sauté a minute or so more.

7. Add the chopped greens and sauté for a minute or two, turning them over to ensure even cooking.

8. This is when you might add more broth or water, and pop a lid on the pan. This allows steam to further cook the greens. Check the greens and turn them after a couple minutes. Do this again until the greens are ‘done’ to your liking.

9. Serve. I like to drizzle some ‘hot’ honey (honey with hot sauce mixed in) or thick balsamic vinegar mixed with some maple syrup or honey over the greens.

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Source: https://www.simplybycynthia.com/