The greens featured here are Japanese turnip greens – maybe but hopefully not, the greens one might toss because they’re (NOT!) just compost. This fast, simple and resourceful way of preparing your greens will keep you inspired to keep your tops!
- Greens from 1 bunch (1 large bunch) of Japanese Turnips – Kale, Collards, Bock Choy, Swiss Chard etc will all work here
- 1 Tbsp Coconut Oil
- 2 cloves garlic, chopped
- dash sea salt
Start with a hot pan and add your greens. They’ll begin to sizzle in their own water content. Add your coconut oil. Cook until just bright and wilted. Not over cooking is the key here – and actually stopping the flame/heat is best before you think they’re pau. Estimated cook time is less than 2 minutes. Once the heat is off, add your chopped garlic and sea salt. Serve.