Nutrient Dense Greens

[Dee]

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
1/2 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