First thoroughly wash and then roughly chop or tear the greens.
Cook a some garlic and red pepper flakes (or, in this case, Sambal Oelek) in a little olive oil for a minute or two.
Add the greens, cover and cook for 5 minutes. Remove cover, stir the greens, cover again and cook for another 5 minutes.
Ready!
A fabulous lunch, with a chunk of your favorite bread, spread with pesto. And, of course, a glass of your favorite wine (a California Chardonnay in my case). If there is a better lunch to be had, more easily prepared, on a hot Saturday in July, tell me about it!
