Lemon Garlic Greens


1 bunch of dark leafy greens - kale, spinach, collards, chard, mustard greens, bok choy

3 garlic cloves, finely chopped

1 Tbsp coconut or avocado oil

1/2 cup bone broth

1 lemon, juiced and zested

1 handful of parsley, chopped

Himalayan salt and pepper, to taste


Heat the oil, garlic, and lemon zest in a sauté pan for about 2 minutes

Add the greens and sizzle for a couple more minutes until the greens are ultra bright green

Add the broth and cover

Let steam for 3-5 more minutes

Season with salt, pepper, and a squeeze of lemon

Toss in parsley just before serving