Recipe courtesy of Joi Chevalier of The Cook’s Nook
Leafy greens like collard greens, kale, and Swiss chard wilt very quickly over high heat, and the vinegar and onions with sugars help with the browning and crisping of the greens.
Heat a dutch oven or 12-14″ pan. Add the oil, heat, then the onions and red pepper flakes to saute using tongs. Cook for 3 minutes, then add the garlic and cook another 2 minutes. Toss in the kale, toss with tongs, and cover the pot, cooking for 3 minutes. Add 1oz of the vinegar, cook for 2 minutes. Add the collard greens and cook for 2-3 minutes tossing with tongs. Add the last 1oz of vinegar, cook for 1m. Add the swiss chard and cook for another 2-3 minutes. Salt and pepper at this point to taste.