Image credit to: Boston Organics
This is a great basic recipe for amateur cooks who don't have much experience cooking leafy greens. You can use any hearty leafy green (chard, callaloo, kale, collards, dandelion, or even spinach). Cooking time may vary, just try to remove from heat once the leaves turn a vibrant dark green, as overcooking can lead to an undesirable bitterness.
1. Cook greens in a pot of boiling salted water until ribs are tender (about 4 minutes). Drain in a colander, then rinse under cold water to stop the cooking. Drain again, gently pressing out excess water.
2. Heat oil in a skillet over medium heat until it shimmers, then cook garlic and red-pepper flakes, stirring for about 30 seconds. Increase heat to medium-high, add greens and sea salt and sauté until coated with oil and heated through, about 4 minutes.