Sautéed Greens with Garlic
From Joy of Cooking
4 to 6 servings
Remove the stems and midribs from: 2 medium bunches red or green chard, kale, or beet greens (about 1 1⁄2 pounds)
Cut any stems and ribs into 1⁄2-inch pieces. Coarsely chop the leaves. Rinse well, but do not dry.
Heat in a large skillet over medium-low heat until the oil is fragrant and the garlic is just beginning to color: 2 tablespoons extra-virgin olive oil
2 garlic cloves, thinly sliced
(1 small dried red chile pepper, crumbled, or 1⁄4 to 1⁄2 teaspoon crushed red pepper flakes)
Add the stems and ribs and season to taste with:
Salt
Cook, stirring occasionally, until nearly tender, about 2 minutes. Add the leaves and cook, partially covered, until both the leaves and stems are tender, 3 to 5 minutes more.

Season with:
Juice of 1⁄2 lemon or 1 1⁄2 tablespoons red wine vinegar
Taste again for salt. Serve in a bowl, surrounded with:
Lemon wedges
Or, instead of the salt and lemon, dot with: Soy sauce or tamari