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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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;).
