- 1 Bunch greens (Chard, Kale, Collard, etc.)
- ⅓ Cup broth
- 1-2 Tsp olive oil
- 1 tsp chopped garlic
- 1 Tsp lemon juice
- salt and pepper to taste
- Wash and cut produce into ½ inch strips including stems.
- Let produce sit for 5-10 minutes
- Heat large sauté pan and pour in broth. When broth begins to boil, add greens and cover with lid.
- Lower heat and cook for 7-8 minutes.
- Toss greens with olive oil, lemon juice, garlic, salt and pepper.
- Serve with brown rice.