Sauteed Greens

Ingredients

• 1 tablespoon Primal Kitchen® Avocado Oil (or other oil) (15 ml)
• 1 bunch dark, leafy greens (try kale or collards), leaves torn from stems and cut into thin strips*
• 4 scallions, thinly sliced
• 2 garlic cloves, thinly sliced
• 1 teaspoon fish sauce (5 ml)
• squeeze of lemon

Variations:

• Use coconut oil instead of avocado oil
• Add ¼ cup/60 ml coconut milk at the same time as the fish sauce
• Add red pepper flakes, or a sliced hot chili when garlic is added
• Add chopped ginger when garlic is added
• Try different types of greens: kale, collards, Swiss Chard, mizuna, bok choy

Instructions

*The easiest way to chiffonade, or thinly slice, the leaves of greens is to tear or cut the leaves from the stems, stack a few leaves into a pile, then roll the pile into a tight cigar and slice

Heat a wide skillet over medium-high heat. Add oil. When the oil is hot and shimmering, add green onions. Cook until lightly browned, 3 minutes. Add garlic, then quickly add greens in handfuls, stirring and adding more as the greens wilt.

Sauté about 3 minutes, stirring the greens several times and adding more oil if the skillet seems dry.

Add fish sauce. Stir and cook 20 seconds more, then turn off heat and put a lid on the skillet. Let the greens sit for 3 minutes, to steam and soften, before serving squeeze some lemon over the greens.