Throwing a little green in the mix of whatever else is on your table never hurt anyone. This dish of hearty greens can stand up to carb-y sides no problem. Plus, the addition of garlic and chili flakes bring the antioxidant load to overload (in a good way!).


  • 3 tablespoons extra-virgin olive oil
  • 8 cloves garlic, thinly sliced
  • 1 1/2 pounds hearty greens, sliced thinly (we like kale or Swiss chard, but collards or beet greens are great alternatives)
  • 1 pound baby spinach
  • Salt
  • 1/2 teaspoon red pepper flakes


  1. Heat oil and garlic in a large skillet over medium-low heat. Cook until garlic is golden around the edges, 8 to 10 minutes. Remove garlic from the skillet and set aside.
  2. Add hearty greens, cover, and cook until tender, about 10 minutes.
  3. Add spinach, and season with salt and red pepper flakes (if using) to taste. Cook until spinach wilts, stirring frequently, about 1 minute.
  4. Return garlic to pan and stir. Serve immediately or at room temperature.