- ¼ cup loose tea leaves or about 8-10 tea bags (preferably oolong or black tea)
- 1 cup boiling water
- 1 Tablespoon extra virgin olive oil
- ¼ cup thinly sliced shallots or red onion
- 1 Tablespoon minced fresh ginger
- 1 Tablespoon minced fresh garlic or garlic flakes
- 2 large bunches (1½ pounds) of dark greens such as kale, spinach, Swiss Chard, or mustard greens, tough stems or ribs removed and roughly chopped
- Salt and pepper to taste
- Lemon wedges for garnish
- Toast tea leaves in a dry skillet over medium heat for 2-3 minutes, stirring often to prevent burning.
- Remove skillet from heat and add boiling water. Let steep for 2-3 minutes. Carefully strain tea into a small bowl with a fine mesh strainer – pressing out as much liquid as possible. Discard leaves and set tea liquid aside.
- Return skillet to stove over medium heat and add olive oil.
- Sauté sliced shallots for a few minutes or until softened.
- Add ginger and garlic and sauté for 1-2 minutes. Turn heat up to medium-high.
- Add tea liquid and greens, stirring to combine. Cook until just wilted, about 2-3 minutes. Tea should be bubbling. Season with salt and pepper.
- Place cooked greens in a large serving bowl. Drizzle any remaining tea liquid on top of greens. Serve with lemon slices to squeeze on top right before serving. Enjoy!