Garlicky Greens with Lemon

Leafy greens are high in chlorophyll, crucial for protecting the liver and ridding the body of toxins. They’re also rich in nutritious antioxidants called carotenoids. An ample dose of garlic boosts circulation and increases liver enzymes that remove toxins.

½ cup low-sodium vegetable broth

5 cloves garlic, minced

2 cups chopped kale leaves (stems discarded)

2 cups spinach

2 cups chopped Swiss chard leaves and stems

Zest of 1 lemon & juice

Cayenne pepper

1. Place broth and garlic in the 5 qt  wok and cook over medium heat, stirring occasionally, until broth is reduced by half, about 5 minutes. Add kale, swiss chard & spinach - cook, covered, medium click low- cook until just tender. Toss in lemon zest & juice, cayenne and serve immediately. (drizzle with roasted sesame oil- optional)

Serve with Brown Rice.