Sautéed Greens with Garlic

By mahto

Ingredients

• 2 large bunches greens (chard, collards, kale or mustard)
• 1 tablespoon extra-virgin olive oil
• 4 cloves garlic, thinly sliced
• Few pinches red pepper flakes
• 1 tablespoon sherry vinegar or cider vinegar
• 1/2 teaspoon fine sea salt, plus more to taste

Preparation

Step 1

Rinse greens well. Tear or cut leaves away from stems and discard stems. Coarsely chop.

Heat a large skillet over high heat. Cook garlic and pepper flakes in oil briefly, then add greens, a few handfuls at a time, stirring in between.

Stir in vinegar and salt. Cover. Cook until just tender, 2-10 minutes, depending on the type of greens and your preference.