Sauteed Kale or Chard with Garlic
1 bunch chard or kale
2 T olive oil
2 garlic cloves or 1 scape, minced
1⁄4 t crushed red pepper flakes
1.5 T red wine vinegar (or juice of 1⁄2 lemon)
1Remove the stems and midribs from the greens, and cut these into half-inch pieces. Coarsely chop the leaves. Rinse well, but do not dry.
2 Heat oil, garlic, and pepper in a large skillet on medium-low heat, until the garlic is just beginning to color.
3 Add the stems and ribs and season to taste with salt.
4 Cook, stirring occasionally, until nearly tender, about 2 minutes. Add the leaves and cook, partially covered, until leaves and stems are tender, 3-5 minutes.
5 Season with vinegar. Or substitute salt and vinegar with soy sauce.