This is just one of the recipes Extension Agent Deb Chapbell has developed for her "Eat Fresh Eat Local" demonstrations.

3 cloves garlic, minced
1/8 tsp. red pepper flakes
1 Tbsp. olive oil
1 pound greens (collards, chard or mustard work well), washed very well and chopped, sliced thin or torn (depending on preference)
1/4 tsp. salt
1/4 tsp. pepper
1 Tbsp. balsamic vinegar
2 Tbsp. grated Parmesan cheese

Saute garlic and red pepper flakes in oil for about a minute a medium high heat.

Add the greens, cover and cook until the greens are just barely wilted. Add a tablespoon of water or broth if needed. Toss with balsamic vinegar and grated Parmesan cheese. Season with salt and pepper.