Kissed with garlic and red pepper flakes, these greens add fresh, flavorful appeal to this week’s polenta.
2 large bunches of your choice greens (Swiss chard, collard greens or any other spring greens)
1 tablespoon olive oil
4 garlic cloves, crushed
1 tablespoon sherry vinegar or apple cider vinegar
Pinch red pepper flakes
1. Rinse greens well. Tear or cut leaves away from stems and discard stems. Coarsely chop.
2. Heat a large skillet over high heat. Cook garlic and pepper flakes in oil briefly, then add greens, a few handfuls at a time, stirring in between.
3. Stir in vinegar and salt. Cover. Cook until just tender, 3-10 minutes, depending on the type of greens and your preference.