Simple Garlicky Greens with Lemon and Olive Oil

Simple Garlicky Greens with Lemon and Olive Oil

This is the kind of plain, honest vegetable dish that shows what good plant cooking is about: a bunch of greens, good oil, a lot of garlic, and a squeeze of lemon at the end. It takes less time than the pot of water needs to boil for pasta, and it works as a side, a bed for beans, or a meal with some bread.

You need

• 2 pounds [900 g] hearty greens such as kale, chard, or collards, stemmed and chopped into 2-inch [5 cm] pieces
• 1/4 cup [60 ml] extra-virgin olive oil
• 4 cloves garlic, thinly sliced
• 1/4 teaspoon red pepper flakes (optional)
• 1/2 teaspoon kosher salt, plus more to taste
• 1 lemon, halved
• Freshly ground black pepper

Method

1. Bring a large pot of water to a boil. Add 1 tablespoon of salt and the greens. Cook 2 to 4 minutes, until the stems are just tender and the leaves are bright green. Drain well, pressing out excess water.
2. While the greens cook, warm the olive oil in a large skillet over medium heat, about 3 minutes. Add the garlic and red pepper flakes, if using. Cook 1 to 2 minutes, stirring often, until the garlic is pale gold and fragrant. Do not let it brown, or it will turn bitter.
3. Add the drained greens to the skillet with 1/2 teaspoon salt. Toss over medium-high heat for 2 to 3 minutes, until the greens are coated in oil and any moisture has cooked off.
4. Remove from the heat. Squeeze in the juice of half the lemon, add a few grinds of black pepper, and taste. Add more salt or lemon as needed. Serve warm, with the other lemon half cut into wedges.