1 bunch greens (chard, collards, kale, mustard, bok choy)
2 tsp. olive oil
1-2 cloves garlic, minced
dash of red pepper flakes or Vietnamese hot sauce
1 tsp. mustard seeds
2 T. rice or balsamic vinegar
1 tsp. soy sauce

Rinse and slice greens in 1/2 inch shreds. Heat oil, stir-fry garlic, mustard seeds, and pepper flakes 1 minute. Take care not to burn garlic. Add greens. Stir to coat greens with garlic and oil. Combine vinegar and soy sauce. Add to skillet. Cook, covered, over medium heat for about 5 minutes.

Yield: 4 servings
Calories: 45
Fat: 2.4g
FIber: 2.1g