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.
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