Original Recipe from foodnetwork.com ( courtesy of Melissa D’Arabian).
This recipe calls for Rainbow Chard – but any Chard or Kale will work nicely with it! Feel free to even throw in spicier greens such as Mustard greens if you like – just prep them all as you would the chard.
2 tablespoons olive oil
2 cloves garlic, smashed
1 teaspoon red pepper flakes
1 large bunch Rainbow chard, ribs removed and chopped, leaves roughly chopped
Splash red wine vinegar
Add the oil to a large saute pan with the garlic and red pepper flakes. Cook over medium heat until the garlic turns golden. Remove the garlic and discard.
Add the chopped Rainbow chard ribs and saute until soft, about 4 minutes.
Add the Rainbow chard leaves and season with salt, to taste. Cook until the leaves are wilted.
Stir in a splash of red wine vinegar. Serve immediately.