10 cups swiss chard (or other favourite green)
3 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
2 garlic cloves, minced
1 pinch red pepper flakes
salt
black pepper

Cut the greens into strips 1 inch wide.
In a large saute pan over medium-high heat, warm the olive oil.
Add the greens and using tongs, toss them until they are wilted but still retain their bright colour, about 3-4 minutes.
Add the vinegar, garlic, red pepper flakes, salt and black pepper to taste and toss well.
Transfer to a warmed serving bowl and serve immediately.