Ingredients

Steps

• Wash the greens under cold water and drain well.
• Chop the greens roughly and set aside.
• Heat olive oil in a pan and sauté garlic and spring onions until softened.
• Add chopped greens to the pan one handful at a time to allow them to wilt.
• Stir in the vinegar and 100ml of stock gradually without over-soaking the greens.
• Season with salt and pepper to taste.
• Cook until greens are tender and shiny, then remove from heat.
• Transfer to a dish and serve hot.