1 glug of grapeseed oil
3 cloves of finely chopped garlic
Juice and zest of one lemon
1 bunch dark, leafy greens such as kale or collard greens
1/2 cup vegetable broth
Handful of chopped parsley
Heat the oil, garlic and lemon zest in a sauté pan for about 2 minutes. Add the greens and sizzle for a couple more minutes until the greens are ultra bright green. Add the broth and cover. Let steam for 3 – 5 more minutes. Season with salt, pepper and a squeeze of lemon. Toss in Parsley just before serving.