Basic Sauteed Leafy Greens

• Large bunch hardy, leafy greens, tough lower stems discarded and leaves cut crosswise into 1-2-inch pieces
• 2 Tbsp extra-virgin olive oil
• 1 large garlic clove, smashed
• 1/8 tsp dried hot red-pepper flakes, or to taste
• 1/8 tsp fine sea salt, or to taste

This is a great basic recipe for amateur cooks who don't have much experience cooking leafy greens. You can use any hardy leafy green (brussels greens, chard, callaloo, kale, collards, dandelion, or even spinach). Cooking time may vary, just try to remove from heat once the leaves turn a vibrant dark green, as overcooking can lead to an undesirable bitterness.

1. Cook greens in pot of boiling salted water until ribs are tender (about 4 minutes). Drain in colander, then rinse under cold water to stop the cooking. Drain again, gently pressing out excess water.

2. Heat oil in skillet over medium heat until it shimmers, then cook garlic and red-pepper flakes, stirring for about 30 seconds. Increase heat to medium-high, add greens and sea salt and sauté until coated with oil and heated through, about 4 minutes. Taste and adjust for seasoning.