Garlicky Greens with Ginger and Lemon
- 3 Tbsp low-sodium chicken broth or olive oil
- 1 large bunch (about 1 lb) greens (kale, chard, mustard, beet greens, or collards), cut crosswise with stems removed
- 2 garlic cloves, peeled and minced
- 1⁄8 tsp ground ginger
- Pinch of salt
- 2 Tbsp freshly squeezed lemon juice
- Parmesan Cheese (optional)
- Heat broth or oil in saute pan over medium heat.
- Add greens, garlic, ginger, and salt, stirring until greens wilt, about 1 1⁄2 minutes.
- Remove from heat and drizzle on lemon juice.
- Top with parmesan (optional) and serve.
Ann Louise Gittleman, Ph.D., C.N.S.
Ann Louise Gittleman, PhD, is a New York Times award-winning author of 30 books on detox, health, and healing, including the international bestselling Fat Flush Plan and Zapped! Visit her blog and join her online Fat Flush Community.
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