Wilted Greens

Directions

1. 1
   In nonstick 12-inch skillet or 5-quart Dutch oven, heat 1 teaspoon olive oil over medium-high heat until hot.
2. 2
   Add napa cabbage, green onions, and 1/4 teaspoon salt and cook 5 minutes or until cabbage is wilted, stirring occasionally.
3. 3
   Remove cabbage mixture to medium bowl.
4. 4
   In same skillet or Dutch oven, in remaining 1 teaspoon olive oil, cook half of spinach until wilted, about 2 minutes.
5. 5
   Add crushed garlic, 1/4 teaspoon salt, and remaining spinach.
6. 6
   Cook, stirring constantly, until spinach is wilted, about 2 minutes longer.
7. 7
   Return cabbage mixture to skillet, heat through, stirring occasionally.