The cooking time of the greens is going to depend on your choice of greens. The greens in this week’s share will all cook in pretty much the same time frame, but collards and rapini would take longer.

10 c or so greens, washed and coarsely chopped
1/4 c olive oil
3 cloves garlic, minced, or to taste
1/2 t crushed red pepper flakes, or to taste
1 – 1-1/2 c fresh peas
salt, to taste

1. Put the oil, garlic, and red pepper flakes in a large skillet over medium heat. Cook, stirring, until the garlic is fragrant but not browning, about 2 minutes. Add the greens, in handfuls, stirring down each addition before adding the next. Cover and cook for a few minutes, or longer, depending on the green(s) used and your preference. Uncover and reduce the liquid in the pan, if necessary. Stir in peas and salt, cover and cook for a minute or two until peas are done. Serve immediately.