Any leafy green lends itself to this quick preparation. Kale, collards, Swiss chard, Napa or Chinese cabbage, bok choy, spinach.
Chop a whole bunch of leafy greens. To a warming skillet add 1 teaspoon of olive oil and 4 - 5 minced garlic cloves. Turn the heat to medium and throw in the greens. Sprinkle them with enough salt and pepper to bring up the taste. Stir and toss for 5 to 10 minutes. Don’t over cook, conserve nutrients, and show off their beautiful color. Enjoy over rice, on a corn tortilla, wrap in a cabbage or collard leaf, or all by themselves.
Experiment with other flavors: instead of olive oil use toasted sesame oil; instead of oil use light coconut milk and curry powder; instead of garlic toast rosemary or fennel seeds.
Start with chopped vegetables like mushrooms, carrots, eggplant, squash, red pepper in the skillet before adding the chopped greens. Add the more tender green peas, tomato, cilantro, and spices as a last minute topping.