Ingredients:
1 bunch chard, or kale, stemmed and chopped into small pieces
2 tablespoons olive oil
1 teaspoon minced garlic
1/8 teaspoon red pepper flakes
Pinches of sea salt
24 cherry tomatoes, halved
Directions:
1. Cover the chopped chard with cold water and set aside until ready to use.
2. Heat the oil in a large sauté pan over medium-high heat. Add the garlic, red pepper flakes, and a pinch of salt. Saute for 30 seconds, just until aromatic.
3. Add the greens and a pinch of salt and sauté until wilted. The soaking water that adheres to the greens will help wilt and cook them.
4. Add the tomatoes and cook for another 2-3 minutes, or until tender. Taste for doneness. Serve immediately.
Serves 4