You know how some things are just meant to be; well this recipe from Sunday’s Pacific NW section of the Times was right there when I needed it. I had just gotten back from the grocery store with a big old plastic container of “Super Greens” and no real inspiration for how I was going to use them. When low and behold, I opened the NW section and there was the perfect answer to my dilemma. And when I say perfect, I mean perfect!

Now you need to know that Mr. C and I both love us our greens. But sometimes fixing greens can take time. Not this recipe. It’s almost ready to serve before it’s started! The only change we both agreed would be wonderful was the addition of a few toasted pine nuts. Some might consider pine nuts gilding the lily, but we are both willing to give it a try anyway. (Actually, adding the pine nuts was Mr. Cs idea. He may not know how to cook, but he sure knows how to eat!)

So thank you Vios Café for sharing this wonderful and easy recipe. I can’t think of any other veggie dish that is as delicious and good for us as this lovely way to fix a variety of greens. This recipe is now number one on the Chez Carr cavalcade of edible hits. So give it a try. You will be amazed just how good a few leaves can taste. Michael Pollan* would be so proud!

• 2 T. + a drizzle of extra virgin olive oil, divided
• 1 large garlic clove, thinly sliced
• pinch of red pepper flakes
• 10-12 oz. roughly chopped braising greens (red or green chard, mustard greens, tat soi (Spinach mustard), lacinato kale, arugula, spinach, etc.)
• kosher salt, to taste
• 2 T. cold water
• fresh lemon juice, to taste
• a few toasted pine nuts, opt.

Heat the 2 tablespoons of olive oil to medium in a large covered fry pan. Add the garlic and pepper flakes and sauté for 30 seconds just to infuse the oil with flavor and soften the garlic. Add the greens and sauté until they begin to wilt, about 2 minutes. Season lightly with salt, add the water, stir to mix and cover tightly. Cook until the leaves are tender, about 3 minutes. Remove the lid and continue to cook until all liquid evaporated. Drizzle with a small amount of olive oil and a squeeze of fresh lemon juice. Serve with a few pine nuts sprinkled on top. Serves 2 (barely)

(And yes, the pan in the picture was full when I started. But as we all know, greens shrink when they are cooked.)

*Mr. Pollan is the author of “In Defense of Food” and a great proponent of eating as many leaves as possible.