Serves 4-6
2 lg. garlic cloves, minced
1/4 c. good olive oil
1 c. water
Coarse Kosher salt and freshly ground pepper
1 1/2 lb. greens (try farm market fresh chard, spinach, escarole, mustard, chicory, kale, dandelion), washed and trimmed of thick stems
Put garlic and oil in a large saucpean over a medium-low heat. Cook gently until it just begins to color. Add water and season generously with salt and pepper. Bring to a boil over medium-high heat. Add greens and stir. When the greens have wilted, reduce heat to low, cover, and simmer for 30 minutes.
Serve hot or at room temperature.
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