Contributed by (Recipe adapted from “rebar: modern food cookbook” by Audrey Alsterberg and Wanda Urbanowicz)

Ingredients

1 large bunch Green kale (or another of your favourite winter greens)
1 Tbs Olive oil
2 Garlic cloves, minced
1/4 tsp Red chile flakes
1/4 tsp Salt
1 Tbs Balsamic vinegar or fresh Lemon juice
Cracked pepper to taste

Instructions

Stem the greens and place the leaves in a clean sink with cold water to cover. This should loosen any dirt. Lift them out of the water and into a large colander to drain. Rinse again if the greens are particularly gritty. Heat wok or large skillet over medium-heat. Heat the oil and then add garlic, stirring until lightly golden. Add the chilies, and then the greens, all at once. Toss with a pair of tongs, sprinkle with salt and cover for several minutes to allow the volume to steam down. Uncover and continue to toss over high heat until the greens are wilted. Add vinegar or lemon juice. Remove greens from the pan with a pair of tongs and return the pan to the burner. Reduce any juices left behind over high heat and drizzle over the greens. Crack pepper over top and serve immediately.

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