Prep and cook time: 25 minutes Serves 4
½ cup walnut pieces
1 bunch dandelion greens
1 bunch mustard greens
1 bunch collard greens
1 tablespoon avocado oil
4 cloves garlic, sliced
sea salt to taste
Toast the walnuts in a 350-degree oven until they release a fragrant odor, about 5-10 minutes. Wash the greens and remove any coarse stems especially from collards and mustard greens. Bring 3 inches of salted water to a boil. Add the greens and boil for 5 minutes uncovered. Drain the greens and lay on a flat surface to cool; chop. Heat oil in a large sauté pan. Add garlic and cook for 1 minute, stirring so the garlic does not burn. Add greens, walnuts, and salt to taste. Cook until greens are heated through.
