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1
Steam the greens in a steamer basket placed over boiling water until just wilted, about 30 seconds, jamming them in to fit.
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2
Drain the greens well.
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3
(If desired, drink any liquid remaining in the steamer pot; incredibly tonic, and rich in iron, especially important for vegetarians.)
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4
Blot dry.
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5
Heat the oil in a nonstick skillet over the lowest heat you can get without the flame blowing out.
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6
Add the garlic and red pepper and slowly cook, stirring frequently, until the garlic is an even pale golden color.
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7
This will take about 8 minutes.
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8
Do not let the garlic brown.
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9
Using a slotted spoon, remove the garlic and chile pieces.
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10
Set them aside, leaving the oil in the pan.
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11
Turn the heat under the skillet to medium.
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12
When the oil is hot, add the greens and stir like heck, lowering the heat slightly.
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13
Cover for 1 minute to steam just slightly.
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14
Uncover and raise the heat a bit.
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15
Stir-fry until all the greens are limp, and starting to go from bright to dark green, 5 to 6 minutes.
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16
(They will continue to reduce greatly in volume.)
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17
Remove from the heat and season with salt and black pepper.
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18
Stir in the garlic and chile.
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19
Serve at once, with lemon wedges or vinegar passed at table, if desired.
