- 1 pound of greens
- 1 teaspoon red chilli flakes or fresh hot pepper
- 1 clove of garlic, sliced thin
- 1 tablespoon olive oil or blended oil
- 1 tablespoon red wine vinegar
- Salt and freshly cracked pepper
- Remove any hefty stalks from the greens. Wash greens well. If they are bitter, place them in an ice-water bath for 30 minutes. Shake dry, leaving a little water on the leaves.
- In a sauté pan heated over medium to high heat, add 1 to 2 tablespoons of oil and toss in the garlic and chilli flakes. You only want the garlic to turn lightly golden so watch it carefully.
- Add greens with a pinch of salt and pepper; use tongs to turn them over and around. For soft greens, like mustard greens, wilting will happen quickly and cooking time may be only one minute. Tougher greens like collards may take up to 3 minutes and you may need to add a little water so they don’t burn.
- Once cooked, remove it from the pan with tongs and place it in a serving dish and drizzle with a choice of vinegar or other dressing.