2 bunchesgreens (chopped, any kind or a combination, kale, collards, chard)
1 clovegarlic (minced)
1 tablespoonbalsamic vinegar
Heat the oil and salt and cook the garlic until it starts to color. Add the chopped greens into a very hot pan. Flash fry for a minute or two. When they are bright green, they are almost ready. Add up to 2 tablespoons water to steam for the last minute or two. Finish with a drizzle of balsamic vinegar.
Serve warm or room temperature as a "wilted" salad. (Recipe #902)