1 large bunch of cooking greens, such as spinach, collards, swiss chard, kale
(stems removed as necessary)
1 tablespoon olive oil
1 clove garlic, peeled and minced
2 teaspoons apple cider vinegar, Braggs liquid aminos, tamari, or soy sauce
salt and pepper to taste
Heat a large skillet over medium heat. Add the olive oil and cooking greens. Place the lid on the skillet and let steam for 5 to 10 minutes or until the greens are wilted and bright green. Add in the garlic and sauté for another minute. Turn off the heat and add the vinegar, liquid aminos, tamari, or soy sauce. Salt and pepper to taste.