It’s simple and delicious:
Begin by warming olive oil in a pan and adding thin sliced slivers of garlic, let them sautee in the oil until just golden.
Once your garlic has browned, add big piles of spinach, Nero kale, broccolini, asparagus, (whatever you have that’s leafy and green!) and cook down, adding olive oil and a squeeze of lemon as it cooks.
I like my broccolini and asparagus just barely fork tender, approximately five minutes in the pan.
Finish your dish with a pinch of sea salt. Try it with simple roasted salmon and black rice.
