simple sauteed greens

 Here's a recipe for simple sauteed greens that is ... ok.  I had some raab and erba stella that I picked up a few weeks ago at the farmers market, and i really needed to use it, and greens are always good.  But this wasn't very flavorful and needs some zhush.  I did add coconut amino acids and that was good.  And I was hungry and so I ate it.  But next time?  Maybe some gochujang.  

Ingredients

• greens (such as 1 head escarole, 1.25-1.5 lbs)
• 2 tablespoons olive oil
• 2 cloves garlic, thinly sliced (or more)
• pinch crushed red pepper flakes
• salt to taste

Instructions

1.  Clean and chop the greens. 
   
2. In a large skillet over medium heat, place the oil, garlic, and crushed red pepper flakes. Cook for about a minute or until the garlic is sizzling. At the first sign of the garlic starting to color, add the greens, turn the heat to medium-high, and season with a pinch of salt. Use tongs to rearrange the greens in the skillet and to help them wilt down. (It won't take long - escarole is only about two minutes, and the erba stella and raab wasn't much more than that)
3. Remove the skillet from the heat. Let the greens cool briefly. Taste for salt and adjust as needed.