modern southern greens

Southern greens are typically quite heavy tasting for a vegetable, in my opinion. Though delicious, stewing greens with pork and adding sugar is not my idea of a healthy (of fast) side dish! This recipe works equally well with spinach, swiss chard, kale, mustard greens, or turnip greens. Whatever you've got!

serves 4 as a side

8 cups greens, washed and chopped into large pieces
2 cloves garlic, chopped
1/2 cup modern chicken stock
1 tbsp dried red pepper (optional)
dash red wine vinegar (optional - but try it!)
2 tbsp olive oil
salt and pepper to taste

Heat oil in a large saute pan. Add greens, one handful at a time, as all 8 cups won't fit until some of the greens are wilted. Add garlic and red pepper and toss to combine. Saute until all greens are slightly wilted, then add chicken stock and cover. Cook for 5-15 minutes, depending on the type of green you're using (kale will take longer than thinner greens). Add red wine vinegar, toss, and serve.