1 tablespoon olive oil
1 bunch (about 2 pounds) chard (OR kale, collard, beet greens, mustard greens, escarole or spinach)
2 teaspoons vinegar (or to taste)
1/4 teaspoon crushed red pepper flakes (or more to taste)
salt and ground black pepper to taste
Saute the onion in the oil in a large skillet or saucepan on low heat for about 10 minutes, until translucent. While the onion sautes, thoroughly rinse the greens. Remove and discard the large stem ends, and coarsely chop the leaves.
Add the moist greens to the onions and cook, covered, for about 5 minutes, stirring occasionally, until the leaves are wilted but still bright green. Stir in the vinegar and red pepper flakes. Add salt and pepper to taste, and serve immediately or at room temperature.
- Replace the vinegar and crushed red pepper flakes with Tabasco or other hot pepper sauce to taste.
- Add a cup of canned crushed tomoatoes and/or 2 cups of cooked potato cubes.
- Omit the vinegar and add up to 1/2 cup of prepared sauerkraut.
- Add about 2 cups of cooked field peas or lima beans.
- Top with chopped black olives and chopped hard-boiled eggs.
From: Moosewood Restaurant Cooks at Home