Sauteed Swiss Chard and Kale
1 bunch kale (or chard, stems and ribs removed)
2 tablespoons olive oil
1 small chili pepper (seeded, thinly sliced)
1 clove garlic (sliced)
salt (to taste)
1 lemon (halved)
Bring a large pot of water to a boil. Set a colander over a bowl. Drop in the kale or chard into the boiling water. When it wilts, use tongs to transfer it to the colander. Rinse with cold water until the leaves are cold. Squeeze the greens in your hands to remove the excess water.
In a large skillet, heat the oil, add the kale, chili papper, garlic, and salt. Cook over medium-high heat, tossing the kale constantly with the tongs, for 5 minutes or until the greens are cooked through. Sprinkle with lemon juice and serve at once.