Ingredients

• 1 bunch greens
• 3 cloves garlic, chopped
• extra virgin olive oil (we recommend Taber Ranch or Capay Oaks)
• sea salt
• Balsamic, Marsala, or other vinegar (optional)

Preparation

1. Cut bottom stems off greens. Do not de-stem chard as the stem is highly nutritious (and actually what the plant was originally bred for). De-stem kale and collards if you like (try both ways and see what you prefer). Chop width-wise into thin strips.
2. Heat up olive oil & garlic until garlic starts to brown, then add greens.
3. Saute until greens softens, add salt.
4. To mix it up, add a bit of your favorite vinegar. Experiment with different vinegars to change the flavor slightly.  Enjoy!