Makes 4 servings
3 bunches of greens (try rainbow chard, kale, collards, or mustard greens, or a combination), trimmed, rinsed, and dried
3 tablespoons grass-fed butter
3 tablespoons olive oil
1 large shallot, chopped
4 cloves garlic, chopped
Celtic sea salt or pink salt
1 pinch crushed red pepper flakes
Juice from one large lemon
Separate the stems of the greens from the leaves. Cut leaves into strips and set aside. Chop stems into bite-size pieces. Heat the butter and one tablespoon of olive oil in a large skillet or pot over medium heat. Stir in the shallot, garlic, and greens stems, and cook until the stems become soft and the garlic and shallot release their aromas. Add the shredded leaves, salt, and red pepper flakes. Cover, lower the heat slightly, and cook until the greens are tender, stirring occasionally.
To serve, toss with lemon juice and the remaining olive oil. Add salt to taste.
© 2015 Omega Institute for Holistic Studies