deep greens.

"like water, beauty is ordinary and essential, 
as well as extraordinary and magnificent"

this is how i feel about my greens
kale, chard, collards, mustrads, mizuna, fava greens, pea tendrils, etc... 
i am speechless by their deep veined stamp like leaves, 
their strong spine stems, they tell us their stories
they are so ordinary, essential and amazing

this is a basic around here
they keep well for days
heat them up with eggs, beans, soup...
just about everything to get your greens in

deep greens saute

any and every green that grabs you
kale & rainbow chard is a good start
1 - 2 bunches chopped
1 - 2 cloves garlic chopped or crushed
1 meyer lemon
coarse kosher salt
olive oil

*rock it*
SO important to have ROOM 
grab a big saute pan.. 
(bigger than that one)
dial it up to medium 
1 - 2 wrist turns of olive oil
add your garlic
let it get a bit hot
add greens
move em' around
squeeze lemon
add a bit of salt
move it around some more
let it sit too
you can put a lid on if u want
they are ready in 5 - 10 minutes 

it's doable, delish and so good for YOU!

my kitchen