Ingredients:

  • 3 cups kale leaves, stems removed, chopped (90g)
  • 2 cups fresh spinach leaves, washed (60g)
  • 1 cup radicchio, chopped (50g)
  • 2 tablespoons extra-virgin olive oil (30ml)
  • 2 cloves garlic, thinly sliced
  • 1/2 teaspoon red pepper flakes (optional)
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • Juice of half a lemon (about 1 tablespoon / 15ml)

Instructions:

  1. Prep the Greens: Rinse kale, spinach, and radicchio thoroughly. Remove kale stems and chop kale and radicchio into bite-sized pieces.
  2. Heat the Pan: Warm the olive oil over medium heat in a large sauté pan.
  3. Sauté Garlic: Add sliced garlic and red pepper flakes (if using). Sauté for 1-2 minutes until fragrant and just starting to turn golden.
  4. Cook the Greens: Add the chopped kale and radicchio; cook for 4-5 minutes until they start to soften. Then add the spinach and sauté until all greens are wilted and tender, about 3-4 minutes.
  5. Season and Finish: Season with salt and freshly ground black pepper, remove from heat, squeeze lemon juice over the greens, toss gently, and serve immediately.