Wilted Greens
This is for any greens you have on hand; I have used this recipe on spinach, Mexican spinach, or baby chin kang choy (baby bok choy). I make it all the time to be sure I get my daily dose of collagen. Be sure to drink any liquid that accumulates on the bottom, because a lot of the vitamins collect in it.
This makes greens delicious…thank me for your fabulous skin later 
Wilted Greens
Serves 2 people as a side dish, or 4 green haters
2 tbsp. Olive oil
3 cloves garlic, crushed & chopped roughly
1 bag cleaned spinach, baby bok choy, or 2 large bunches of Mexican spinach, cleaned and picked over
1 big pinch hot pepper flakes
Pepper to taste
¼ Cup soy sauce (or to taste)
Heat oil over medium heat and add garlic. Sautee garlic and pepper flakes until the garlic begins to brown. Add the greens and toss to cover greens with the oil. If using either kind of spinach, toss just to cover, and skip to second paragraph. If using baby bok choy, sauté for 2-3 minutes or until green tops are substantially wilted.
Add soy sauce and swirl to coat all greens. Sprinkle with pepper, and serve.