Barbara Olendzki

<h4>Ingredients</h4>

<ul>
<li>1 head of kale, swisschard or other greens</li>
<li>Minced garlic (as much as you like)</li>
<li>Olive oil</li>
<li>Fresh lemon juice</li>
</ul>

<h4>Directions</h4>

<ol>
<li>
<p>Wash greens thoroughly and chop or tear into pieces.</p>
</li>
<li>
<p>Place in pot with a small amount of water. Cover and bring to boil. Steam until greens are bright green and tender. Remove from heat and uncover immediately.</p>
</li>
<li>
<p>Meanwhile in separate pan sauté garlic and olive oil.</p>
</li>
<li>
<p>Toss garlic with greens and drizzle with lemon juice to taste. Add a little salt if you desire.</p>
</li>
</ol>

<p>Variation: Use balsamic vinegar instead of lemon juice for a tangier flavor.</p>