Several bags of baby spinach or a mild green of your choice.
You can also just use baby bok choy or any mild green you like. Sometimes you can find a bag of mixed chopped greens consisting of baby spinach, baby bok choy, red and green swiss chard or similar ingredients.
2 tablespoons extra virgin olive oil
2 tablespoons minced garlic
In a large skillet, add several tablespoons olive oil with the raw greens and sautée gently. Just as the greens begin to wilt, add several tablespoons of minced garlic, so the garlic doesn’t brown too much while you’re waiting for the greens to cook. Add salt and pepper to taste.
Tip: When you serve the greens on the plate, try not to include any of the liquid that was extracted during the cooking process