Method

• 1.
  This is more of an idea than a recipe and works well with all forms of tender greens such as, spinach, silverbeet, rocket, watercress, mizuna, young beetroot leaves and kale.
• 2.
  Allow 1 1/2 packed cups of greens per person.
• 3.
  Heat 1 1/2 tablespoons olive oil in a frying pan. Peel and thinly slice 3 garlic cloves and add to the pan (do not allow garlic to burn). As soon as it starts to sizzle, add greens and toss quickly in the oil until they start to wilt.
• 4.
  Add 1 1/2 tablespoons of water, sea salt and lots of cracked black pepper. Add a good squeeze of lemon juice and serve.
• 5.
  The greens can also be served at room temperature.