|Olive oil||10 Milliliter (2 Teaspoon)|
|Garlic||2 Clove (10 gm), finely chopped|
|Shallots||2 , finely chopped|
|Greens||1 Kilogram (Leafy - 2 Pound / 16 Cups)|
|Dry white wine||1⁄2 Cup (8 tbs) (Homemade)|
|Chicken stock/Water||125 Milliliter|
Heat oil in large, deep non-stick skillet or Dutch oven.
Add garlic and shallots and cook on low heat until soft and fragrant (add a bit of water if vegetables start to stick).
Add greens and toss with garlic mixture.
Add wine and bring to boil.
When greens start to wilt, turn them.
Cover and cook for a few minutes longer.
Season with salt and pepper.