|large bunch green kale or ruby chard
|garlic clove, minced
|Freshly ground black pepper to taste
Stem the greens and rinse thoroughly.
Heat a wok or large skillet over medium heat. Heat the oil, add garlic, stirring until golden brown. Add the greens all at once. Toss with a pair of tongs, sprinkle with salt and cover for several minutes to allow the volume to steam down. Uncover and continue to toss until greens are wilted. Add vinegar and lemon juice. Sprinkle with pepper. Serve hot.
Source: Leslie Beck Nutrition Consulting, 2005