Wilted Garlicky Greens w. Soft Cooked Egg
1 pound hearty greens (arugula, kale, chard, collard greens, etc)
4 cloves garlic
red pepper flakes
strip kale leaves from steam.
massage leaves and cut into fine ribbon size pieces.
In a large pan, over medium-high heat, warm the olive oil and garlic.
Using tongs, toss leaves gently until they are wilted but still retain their bright color, about 3-4 minutes.
Add red pepper flakes, salt and black pepper to taste and toss well.
Add lemon zest, a little parmesan cheese, and a splash of vinegar if you like.
Serve with a soft cooked egg.