Instructions: In a very large nonstick skillet or Dutch oven, warm the oil over low heat. Add the garlic and cook until soft, about 3 minutes.

Increase the heat to medium and add the kale. Cover and cook, stirring occasionally, until the kale has softened, about 4 minutes.

Stir in the spinach, sprinkle with the sugar, marjoram, salt and cayenne, and cook, uncovered, until the spinach has wilted, about 3 minutes longer.

Sprinkle the lemon juice over and serve.

NOTES : This quick, easy, and nutritious side dish is especially rich in lutein and zeaxanthin, which may help keep your eyes healthy, according to recent studies. Spinach and kale are two of the best sources of these carotenoids. This low-fat dish also supplies lots of fiber and vitamin C, as well as calcium and iron.

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