Another clean, simple & straightforward recipe from Robyn Youkilis's New book, Go with your Gut. The perfect addition to any meal! I love pairing this with my Macro Bowl and adding it to my morning Breaky greens. Check out Robyn's delicious sauerkraut recipe here  !


R | Ever wonder what restaurants do to make their kale, collards, and spinach so bloody yum and why you can’t ever make it taste the same at home? This recipe cracks the code on what restaurants do oh-so-well with their greens—they use tons of olive oil and garlic!

Makes 2 servings


2 to 3 tablespoons extra-virgin olive oil (2 for a smaller bunch of greens, 3 for larger sized greens)

1 bunch dark leafy greens, washed, stemmed, chopped, and dried

2 or 3 garlic cloves, finely minced or grated (2 for a smaller bunch of greens, 3 for larger sized greens)

Sea salt and freshly ground black pepper

Squeeze of lemon juice, optional


  1. Heat 1 to 2 tablespoons of the oil in a large sauté pan over medium-low heat.
  2. Add the greens and garlic, season generously with sea salt and pepper, and mix well.
  3. Sauté for 5 to 8 minutes, until the greens are soft and darken in color.
  4. Drizzle an additional tablespoon of olive oil over greens in pan and mix throughout. Scoop greens from pan and serve with a squeeze of lemon juice, if using.