Garlicky Greens With Lemon

Use your favorite dark leafy greens with this foolproof formula. Jennifer McGruther

Any hearty, leafy green vegetable works well in this recipe, and it’s a great way to use up extra beet or radish greens. If you’re using kale, chard, beet, or collard greens, separate the tough stems from the tender leaves and sauté them with the garlic to ensure they have extra time to soften.

Serves about 4

• 2 tablespoons extra-virgin olive oil
• 3 cloves garlic, thinly sliced
• 1/2 teaspoon crushed red pepper flakes
• 1 1/2 pounds leafy greens (kale, chard, turnip greens, beet leaves, etc.), coarsely chopped
• 1/2 cup chicken broth
• 1 tablespoon lemon juice

Warm the olive oil in a wide skillet over medium heat. Stir in the garlic and crushed red pepper. Sauté the garlic until fragrant, about 2 minutes, then add the greens and toss until well-coated with olive oil.

Pour in the chicken broth, and let the greens simmer until they are crisp-tender and most of the liquid has evaporated, about 5 minutes. Drizzle with lemon juice and salt to taste, then serve.