(Good Things Utah) There’s no secret to making excellent sautéed greens: just good olive oil, salt, loads of garlic, and a jolt of red pepper flakes.

This method works with pretty much any green too — broccoli, broccoli rabe, kale, spinach, collards, brussels sprouts, or green beans — so you’ve no excuse to not get your daily dose of vegetables. Serve it as a side to any roasted or grilled meat, or over a mound of creamy polenta that’s been crowned with a fried egg.

INGREDIENTS:

• 2 bunches Swiss chard, stems removed
• 1 tablespoon olive oil
• 2 garlic cloves, minced
•  Large pinch crushed red pepper flakes
•  Salt

PREPARATION:

• Stack chard leaves on top of one another (you can make several piles) and slice them into 1/4-inch strips.
• Heat oil in a very large skillet (or use a soup pot).
• Add garlic and red pepper flakes and sauté for 30 seconds, until garlic is fragrant.
• Stir in the chard, coating it in oil.
• Cover the pan and let cook for about 2 minutes, until chard is wilted.
• Uncover, stir, and cook for 2 minutes longer.
• Season with salt.

YIELD: 4 servings | TIME: 15 minutes