Spring Greens Stir Fry

Make a simple, casual meal of these spring greens by accompanying it with a wedge of cheese, crusty bread and maybe some sautéed wild mushrooms. I'm a big fan of award-winning goat cheese by Capriole called Old Kentucky Tomme: It's a slightly aged, semi-hard cheese that melts in your mouth. You can purchase the cheese by going to www.capriolegoatcheese.com.

1 1/2 pounds assorted fresh greens such as kale, chard, collard, beet or mustard greens, stalks and spines removed, washed well and drained
2 tablespoon extra-virgin olive oil
1 to 2 large garlic cloves, finely chopped
Kosher or sea salt and freshly ground black pepper
2 teaspoons fresh lemon juice

1. Make sure your greens are well washed. Allow to drain in a colander but do not spin dry (a little water will help steam the greens as they cook).

2. Place a large wok or skillet (not nonstick) over medium heat for two minutes. Add the oil and garlic and half the greens. Stir constantly, adding the additional greens as they cook down.

3. Add a tablespoon of water, cover with a lid, and steam the greens for about two minutes, or until they are tender but still bright green. Transfer to plates and top with sautéed mushrooms, if desired. Serve with cheese, bread, and a glass of crisp white wine.—Susie Quick.