The two kinds of kale, collards, and Swiss chard in this dish all came from our garden! We have a very small vegetable plot, with only 2 or 3 plants of each of the leafy greens, but that provides plenty for us. Also, greens in this area winter nicely so these were from last fall’s garden. Greens are cut and come back as long as you leave the roots in the ground, meaning they will happily grow new leaves to be harvested soon.
1 large bunch collard greens
1 large bunch kale, Tuscan or curly kale, or mixed
one bunch of Swiss Chard
3 tablespoons olive oil
6 -8 cloves garlic peeled and minced
1/2 teaspoon sea salt
1/2 teaspoon freshly ground pepper
3 Tablespoons Meyer lemon juice, or to taste* see cook’s note
a few dashes Tabasco sauce
Rinse collard greens and kale well, drain and strip off tough stems, separating collard leaves and kale leaves since you cook collards first. Rolling several leaves together at the same time, cut leaves into 1/4-inch strips. You should have about 8 packed cups.
Heat the olive oil in large skillet or wok, add the garlic and cook, stirring, 30 seconds. Add half of the collard greens and cook, tossing and turning, for about 30 seconds, then the remainder of collards. Add kale and cook stirring, for about, 1 minute, until it begins to often. Add the Chard and cook, stirring constantly, for about 10 minutes, until all greens are tender. The point is to begin the cooking with the toughest leaves, adding the more tender leaves last.
Season with the salt, pepper, and lemon juice, and a few drops of hot pepper sauce.
*Please note: I either use fresh Meyer lemons or frozen Meyer lemon juice, which is sweeter than regular lemons since Meyers are a cross between orange and lemon. If you use regular lemons, you will probably want to half the lemon juice.