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Easy
Published 2017
If you’re not concerned about keeping the meal vegetarian, I’d highly recommend using schmaltz in place of the olive oil.
Heat the oil and garlic in the skillet over medium-high heat, stirring. Cook about 2 minutes, then add the greens and a good pinch of salt. Cook, tossing with tongs, until the leaves with the thickest stems are just tender, 3 to 5 minutes. Serve hot.