Garlicky Greens from Jenny Sommer and 101 Cookbooks.com

1. To de-stem each leaf of chard or kale, grab the main stalk in one hand and strip the leaf from the stem all the way up with the other. Tear big leaves into bite-sized pieces. Wash the greens in a big bowl or sink full of clean water. Drain, rinse again and set aside.

2. In a large skillet heat the olive oil. Add a couple big pinches of salt and the greens. Stir continuously until their color gets bright green, and they just barely start to collapse, two to four minutes, depending on how hot your pan is and how much structure your greens have.

3. Thirty seconds before you anticipate pulling the skillet off of the heat, stir in the garlic. Sauté a bit, remove the pan from the heat, stir in the Parmesan, and add a big pinch of crushed red pepper flakes. Taste, add more salt if needed and serve immediately.