1 bunch of dark leafy greens (swiss chard, kale, mustard greens, collards…)
2 tbsp. shallots or onion, chopped
1 tbsp. olive oil, coconut oil or butter
1-2 cloves garlic, pressed
1 tsp bouillon
1/3 cup water (a little more may be necessary)
salt and pepper to taste
In a frying pan, heat oil and saute onions until they start to become clear.
Add greens, bouillon and garlic. Keep tossing in the oil until they are coated and starting to wilt.
Add water and cook for another 3-5 minutes. Be sure to not let the pan dry out!