Nina Marcinowski


  • 10 cups coarsely chopped greens (chard, spinach, asian greens)
  • 1 teaspoon olive oil
  • 1 to 2 minced garlic cloves
  • 2 teaspoons chopped fresh oregano
  • Pepper
  • 2 teaspoons red wine vinegar


Rinse greens and drain. Sauté garlic in oil 1 minute, add greens, cover and cook till wilting starts, add oregano and pepper cook another 5 minutes covered. Remove from heat and stir in vinegar.