Here’s how I like my greens cooked. Swiss chard is best cooked this way. You can prepare other greens this way, too. I exclude “spinach” when I say greens here, because I like spinach prepared many ways.
- swiss chard (or other greens)
- garlic cloves
- olive oil (100% extra virgin olive oil, cold pressed, freshest possible), or other oil (coconut oil also recommended)
You could also use garlic powder, minced garlic, chopped garlic, or garlic prepared other ways, and/or onion powder or onion prepared other ways.
- Thoroughly wash chard, inspecting carefully and removing dirt, bugs, and slugs. Tear or cut off anything suspicious.
- Peel and slice, chop, or mince onion.
- Crush garlic using a garlic press, vita mixer, blender, or food processor (garlic press is the highly recommended if you have one) or chop garlic into small pieces/mince the garlic.
- Add a little bit of water to the pan (enough to keep the greens, onions, and garlic from sticking to the pan).
- Add oil.
- Add salt (to taste).
- Bring the water to a boil.
- Cook, covered, on anywhere between low and medium heat until tender (about 10 minutes).
- To evaporate the water, cook on medium heat uncovered until water evaporates.
Note: Determine how much onion, garlic, water, oil, and salt to use based on personal preferences and the size of your batch of greens.