Basic Leafy Greens


1 bunch kale, Swiss chard, rapini, spinach or collard greens

1/4 cup ghee, bacon grease or coconut oil

Salt and pepper, to taste

Method: If using kale or collard greens, pull leaves away from stem and tear into large pieces.

If using spinach or rapini, simply chop into large pieces.

Heat ghee or oil in al large skillet over medium heat. Add greens and turn to coat evenly with fat. Saute, constantly turning the greens to ensure even heating. When greens have wilted and turned bright green, remove from heat. Season with salt and pepper to taste prior to serving.

-makes 3-4 servings