Sautéed Greens with Garlic

Serves 4, Time to Prepare: 15 minutes

2 large bunches greens (chard, collards, kale or mustard)
1 tablespoon Extra Virgin Olive Oil
4 cloves garlic, thinly sliced
Few pinches red pepper flakes
1 tablespoon sherry vinegar or cider vinegar
½ teaspoon salt, plus more to taste

Rinse greens well. Tear or cut leaves away from stems and discard stems. Coarsely chop. 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. Stir in vinegar and salt. Cover. Cook until just tender, 2–10 minutes, depending on the type of greens and your preference.