I added wok oil and yoshaidas gourmet sauce...excellent
This is a great recipe that I keep coming back to. Breaking down the greens is the most difficult part--it's just that simple, yet it provides so much flavor. The garlic and vinegar come through, and the greens maintain their integrity owing to the fact that they are not stewed for hours. I tend to enjoy them with beans, but they would complement any meal.
This was really delicious! I used Swiss chard and cider vinegar and made the recipe exactly as posted. While there was definitely a kick to it from the jalapeno and red pepper flakes, it wasn't overwhelming, but just right. This is my new way to make greens! Thanks for posting.