3 large bunches of mixed dark leafy greens (kale, collard greens, turnip, mustard, dandelion, arugula), cut into 1-inch strips
1 tablespoon of olive oil
Chipotle chilis in adobe sauce, pureed
Sea salt to taste
Blanche the mixture of greens in boiling water until just bright green. Heat the olive oil in a large skillet. Add prepared adobe sauce to skillet (depending on desired heat).
Add sea salt to taste and quickly saute the greens to desired tenderness
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