Directions

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.