🥬 Sauteed Greens! 🥬

Spinach, kale, and more!

⚠️ Safety: Ask an adult to help with the hot pan! Use tongs to move greens around.

Why Eat Greens?

Leafy greens are super healthy - they're like multivitamins from nature!

But cooked right, they're also delicious! David Chang says: "Bitter greens are an acquired taste. Cook them with fat and salt, and everyone loves them."

🛒 What You Need

1 bunch greens (spinach, kale, chard, or bok choy)
2 cloves garlic, minced
2 tablespoons olive oil or butter
Salt to taste
optional: squeeze of lemon

👨‍🍳 How To Cook

Prep the greens: Wash them well! Remove tough stems from kale. Tear spinach into pieces.
Heat the pan: Add oil/butter over medium heat.
Add garlic: Cook for 30 seconds until fragrant. Don't let it burn!
Add greens: Start with sturdy greens first (kale), then tender ones (spinach).
Wilt and toss: Use tongs to toss. They'll shrink a lot!
Season: Add salt. Taste! Add lemon if you want.

💡 Different Greens, Different Times:
Kale: 3-4 minutes | Spinach: 1-2 minutes | Chard: 2-3 minutes
Don't overcook - they should still have some bite!

🔄 Greens Quick Guide

Spinach: Most popular! Sweet when cooked. Perfect for beginners.

Kale: Very healthy! Remove tough stems. Massaging with salt makes it tender!

Bok Choy: Crunchy stems, tender leaves. Great in Asian dishes!

Arugula: Peppery! Great in salads or lightly wilted.

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