Sauteed Greens with Garlic

2 Large Bunches greens (chard, collards, kale or mustard)

1 Tbs. Extra Virgin Olive Oil

4 Cloves garlic, thinly sliced

Few pinches red pepper flakes

1 Tbs. sherry vinegar or cider vinegar

1/2 tsp. salt, plus more to taste

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

2. 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.

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