Greens With Garlic and Parmesan

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   Note on selecting greens: While you can cook just one type, I find that a mix of stronger greens such as mustard, turnip, collard, dandelion, curly endive, escarole, -- with milder greens such as kale, cabbage, chard, beet, napa, bok choi, spinach, -- gives the best depth of flavor.

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   Usually I try to have 4 kinds: some strong, some mild, some with a firmer texture, some with a softer texture.

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   Clean and chop greens.

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   I think you get the best results from soaking them in a sink full of cold water.

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   If they are very muddy you might start with a bucket of water to be dumped outdoors rather than put all that dirt down your drain.

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   Heat up the garlic and olive oil in whatever pan you'd usually use for stir-fry.

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   I use my cast iron chicken fryer.

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   Add the strongest/toughest greens that need the longest cooking.

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   Gently saute the greens, stirring frequently.

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    Add more handfuls of greens from toughest/strongest to mildest/tenderest as they cook down.

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    When they are just barely done stir in the vinegar then sprinkle on the parmesan.

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    Turn off the heat, cover* the pan, and let sit 10 minutes before serving so that the vinegar can meld into the greens and the cheese can melt.

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    Some people like more vinegar at the table, others just like a little black pepper.

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    *If you've just realized that your pan has no lid don't panic.

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    Cover it with aluminum foil or a large plate instead.

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    ;).

* Per serving · 4 servings · Values may vary.