1 tablespoon red wine vinegar (or balsamic, or cider vinegar)
Instructions
Wash the greens well.
Remove the bottom inch or so of the stems. Holding the bunch together with one hand, slice the whole thing into about 1″ slices, perpendicular to the stem.
Heat the oil in a large skillet over medium-high heat and add the garlic; cook it for about 10-20 seconds until it just barely changes color to light blond (like me! But real.)
Add the greens, putting the stemmy pieces on the bottom and the leafier pieces on top. Sprinkle with the red pepper and salt.
After about 30 seconds, toss it around to move the top to the bottom and the bottom to the top and all mixed up good.
Continue tossing until the greens have wilted slightly and are bright green.
Remove from heat and add the vinegar. Serve hot or at room temperature, but honestly they’re better hot. Powering off.