Braised Greens

• 12 ounces assorted greens, like kale, collard, Swiss chard
• 1 large clove garlic
• 1 teaspoon olive oil
• 1 cup no-salt-added chicken stock
• 1 tablespoon dry Sherry
• 1/4 teaspoon hot red pepper flakes

1. Wash the greens and remove tough stems.
2. Cut or break greens into 2-inch lengths.
3. Chop the garlic.
4. Heat a nonstick pan over high heat; reduce heat to medium-high, add the oil and saute the garlic for 30 seconds.
5. Add the greens, and saute for 1 minute.
6. Stir in the stock, Sherry and hot pepper flakes; cover, and cook 8 to 10 minutes, until greens are soft.

like kale, clove garlic, olive oil, nosalt, sherry, hot red pepper

Taken from cooking.nytimes.com/recipes/6165 (may not work)