V Braised Greens with Garlic and Balsamic Vinegar
1 large bunch green kale and Swiss chard
1 tablespoon olive oil
2 garlic cloves, minced
1/4 teaspoon red chile flakes
1/4 teaspoon salt
1 tablespoon balsamic vinegar or fresh lemon juice
cracked pepper to taste
1. Stem the greens and place the leaves in a clean sink with cold water to cover then drain.
2. Heat a large skillet over medium-high heat. Heat the oil and then add the garlic, stirring until lightly golden. Add the chiles, and then the greens, all at once. Toss and sprinkle with salt; cover for several minutes to allow volume to steam down. Uncover and continue to toss over high heat until the greens are wilted. Add vinegar or lemon juice.
3. Remove greens from pan and return it to burner. Reduce and heat juices left behind over high heat and drizzle over greens. Crack pepper over top and serve immediately.
From Audrey Alsterberg and Wanda Urbanowicz, Rebar: Modern Food Cookbook, 2001.