Skillet Summer Greens

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Skillet Summer Greens

 

3/4 pound greens, swiss chard, spinach, collards, or beet greens

2 teaspoons vegetable oil

3 medium cloves garlic minced or 1/8 teaspoon garlic powder

salt and pepper, to taste

1 tablespoon vinegar

 

Coarsely chop the greens, include as much of the stems as possible. Heat the wok

or a large heavy pan. Add oil and greens. Stir-fry for 3 to 5 minutes over

medium heat. Add garlic, and stir-fry for 2 minutes more. Transfer to a bowl.

Sprinkle with salt and pepper to taste, then toss with 1 tablespoon vinegar,

until well mixed. Serve hot, cold, or at room temperature.

Makes 2 to 3 servings.