- 1 bunch greens - Kale, Collards, Chard, Spinach
- 1-2 tbsp EVOO - Texas brand preferred for freshness
- 1 Leek or 1/4 cup chopped onion
- 2 tsp garlic
- Wash greens. Remove tough stems if desired. Cut into 2 inch lengths.
- Heart a pan over high heat; reduce heat to medium-high and add the oil. Add the garlic and leeks and sauce for a minute or so. Add the greens and sauté for 1 minute.
- Add the water, cover and cook for 7 - 8 minutes.