Olive Oil Hearty Greens
1/2 C. extra-virgin olive oil
7 lb. hearty greens (ie. collard greens or Kale ~about 6 bunches), well washed of grit, stalks trimmed, and leaves cut into 1-inch strips
2 to 3 tsp. Himalayan sea salt
In a very large, heavy pot with a tight-fitting lid, heat 1/4 C. of the oil over high heat until it’s very hot, just to the point of smoking. Add a handful of greens, water droplets still clinging to them, to the pot (be careful, this will sputter). Stir vigorously with long tongs or a wooden spoon until the greens are wilted. Continue adding handfuls of wet greens, stirring until they wilt before adding more. Add the salt and the remaining 1/4 C. oil and stir well. Reduce the heat to low, cover the pot, and let the greens braise for 15 minutes. Taste the greens; if they’re not tender enough for your taste, continue the cooking, covered and over low heat, until they are cooked to your liking.
Option to make ahead and serve as a side for breakfast, lunch, or dinner or use as the base for a protein bowl!