Wilted Greens Salad


2 bunches
greens (chopped, any kind or a combination, kale, collards, chard)
coconut oil (to coat the pan)
1 clove
garlic (minced)
1 teaspoon
2 tablespoons
1 tablespoon
balsamic vinegar


Heat the oil and salt and cook the garlic until it starts to color. Add the chopped greens into a very hot pan. Flash fry for a minute or two. When they are bright green, they are almost ready. Add up to 2 tablespoons water to steam for the last minute or two. Finish with a drizzle of balsamic vinegar.

Serve warm or room temperature as a "wilted" salad.  (Recipe #902)