Serves 2 | Phase 2 and Phase 3| Prep time: 10 minutes | Total time: 10 minutes

 Ingredients

• 1/2 pound fresh greens (Chinese cabbage, Savoy cabbage, kale, Swiss chard, watercress, etc.)
• 1 tablespoon broth or water
• 1/2 teaspoon minced garlic
• 1 tablespoon lemon juice
• 1/8 teaspoon sea salt

 Directions

1. If using cabbage, kale, or Swiss chard, trim and coarsely chop.
2. Cut away tough ends from smaller greens, like watercress.
3. Wash the greens thoroughly and drain or spin-dry.
4. Heat a large nonstick skillet or a wok over high heat.
5. Add the greens, broth (or water), and garlic, and toss with a spatula for about 20 seconds.
6. Add the lemon juice and sea salt; toss lightly over medium-high heat for 1 minute or less, until the greens are slightly wilted but still bright green.
7. Immediately transfer the greens to a serving platter.
8. Adjust the seasoning to taste.
9. Serve hot, cold, or at room temperature.