Cooking Greens

This is my favorite way to cook green vegetables. I use this general technique for nearly everything, including escarole, kale, collards, brussel sprouts, and more.

Wash and chop or tear your greens to the desired size.
Put some olive oil and some chopped garlic in a pot.
Add the greens.
Cover and cook gently, stirring occasionally if needed until done.
No need to add water.

Garlic is optional.
Add other seasonings if desired. For example, caraway is nice with cabbage; cumin is tasty with brussel sprouts.