1-2 bunches of Leafy Greens*

2-3 cloves Garlic, sliced

1 Tablespoon Olive Oil

Salt and Pepper

* Leafy Greens Note: I have made this recipe with a number of different leafy greens. Any of the following will work, and if you want to try something else, have at it! Kale, Swiss Chard, Collard Greens, Dandelion Greens, Mustard Greens, Spinach, etc.

** Vinegar Note: I typically use one of three kinds of vinegar in my daily cooking, Red Wine Vinegar, Balsamic Vinegar, and Apple Cider Vinegar. All three are perfect for this recipe but I imagine others would work just as well. Use your favorite.

Grab a frying pan or skillet and set it on your burner at medium/high. Add about a teaspoon or two of your neutral, high-heat cooking oil.

Rinse your greens in cold water and shake gently. Don’t dry them, as the little bit of moisture left on them is what helps to braise them.

Drop your garlic in the pan and swirl around for a minute or so, then toss in your greens. If you selected spinach, toss half in now and the other half in a moment when the first bunch cooks down a little.

Keep your greens moving in the pan to make sure they’re cooking evenly.

Add dash of salt, pepper and turmeric powder.

When your greens have wilted to your desired texture (I like mine to still have a little bounce in them), remove them from the eat and drizzle with your olive oil and vinegar of choice. Add nutritional yeast and slivered almonds on top.