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