Wilted Greens

In nonstick 12-inch skillet or 5-quart Dutch oven, heat 1 teaspoon olive oil over medium-high heat until hot. Add napa cabbage, green onions, and 1/4 teaspoon salt and cook 5 minutes or until cabbage is wilted, stirring occasionally. Remove cabbage mixture to medium bowl.

In same skillet or Dutch oven, in remaining 1 teaspoon olive oil, cook half of spinach until wilted, about 2 minutes. Add crushed garlic, 1/4 teaspoon salt, and remaining spinach. Cook, stirring constantly, until spinach is wilted, about 2 minutes longer. Return cabbage mixture to skillet, heat through, stirring occasionally.