Flash-Cooked Greens with Garlic

By Bailey1_

Ingredients

• specially for alkalizing veggies, cooking them quickly seems to best preserve nutrients compared to roasting or braising. You can use any Phase 2 greens for this recipe, but we used rainbow Swiss chard, which not only tastes great but looks so pretty.
• Phase 2
• Serves 2
• Prep time: 10 minutes
• Total time: 10 minutes
• 1/2 pound fresh greens (Chinese cabbage, Savoy cabbage, kale, Swiss chard, watercress, etc.)
• 1 tablespoon broth or water
• 1/2 teaspoon minced garlic
• 1 tablespoon lemon juice
• 1/8 teaspoon sea salt

Preparation

Step 1

If using cabbage, kale, or Swiss chard, trim and coarsely chop. Cut away tough ends from smaller greens, like watercress. Wash the greens thoroughly and drain or spin-dry.

Heat a large nonstick skillet or a wok over high heat. Add the greens, broth (or water), and garlic, and toss with a spatula for about 20 seconds. Add the lemon juice and sea salt; toss lightly over medium-high heat for 1 minute or less, until the greens are slightly wilted but still bright green. Immediately transfer the greens to a serving platter. Adjust the seasoning to taste. Serve hot, cold, or at room temperature.