|Get out your ingredients! The actual cooking process happens quickly, so prep your ingredients ahead of time. Here you'll see me saute kale with fresh garlic (you can use regular garlic and/or onions).
|Kale secret: with left hand fingers, pinch kale at base of stem where the leafy part starts. Hold onto the stem with your right hand while you strip up the stem with your left, removing the toughest part. Rip leaf roughly and toss into colander.
|Always rinse veggies (usually best to do before chopping/ripping ... oops!). Perfection in the kitchen is a myth.
|Add onions and garlic, saute for a minute until soft, but not browning. If they are sticking, add a splash more oil and lower heat slightly.
|Pile on the greens! If you are sauteing or stir-frying multiple kinds of veggies at once, add them based on how long they take to cook. (Check out this wikihow for basic cooking lengths).
|I use a lid to help trap the steam from the greens so they will wilt quickly and all at once. Not necessary, but makes the cooking process even faster, which I like. If sticking is happening, add a splash of water to "deglaze" the pan.