• 1 green garlic (or 2 cloves garlic)
• 1 walking onion (or 1/2 medium onion)
• 1 bunch any cooking greens (chard, kale, rabe, mustard, nice tops from beets or turnips, braising mix, etc)
• 2 tsp. agave nectar (to taste)
• 1 lemon, juice of
• 1 Tbs oil (whatever you like to use for cooking)
• 1/4 tsp. salt
• salt and pepper to taste

Take bunch of greens and separate the green leafy part from the stem. Tear the leaves into bite-sized pieces, rinse and set aside. Cut off any brown bits from the stems, then dice (between 1/2 inch and an inch).  Mince the garlic and thinly slice the onion. (Or just chop up your green garlic and walking onion yumminess.)

Heat oil over medium and saute the garlic and onions. After 2 minutes (or when onions are translucent) add chopped stems. Add 1/4 tsp of salt (or less). Sauté for 4 minutes. Add juice from lemon and the agave nectar. Sauté 1 minute.

At this point, you want to cook the water almost all the way down. I noticed that freshly harvested greens contain a lot of water! When it’s at the desired consistency, add the leafy greens, cover and cook until thoroughly wilted.

Salt and pepper to taste and serve with just about anything!