2 bunches Swiss Chard
1 bunch kale
1/4 cup extra-virgin olive oil
4 cloves garlic
1 teaspoon crushed red pepper flakes
1 1/2 cups chicken stock
To clean, submerge greens in a sink filled with cold water. Swish greens around with hands and remove from water to a cutting board lined with paper towel. Drain sink.
Cut swiss chard and kale, stems and leaves, into 1-inch ribbons.
Heat oil in a large pot over medium-high heat. Add garlic and crushed red pepper flakes until garlic browns, about 3 minutes. Add greens and press down to submerge. Pour stock, season with salt and cover. Reduce heat to medium and cook until greens are tender, about 8 to 10 minutes.
Cook with soul. Eat with pleasure!