Sauteed Greens

1 1/2 pounds of assorted greens
1 large garlic clove, minced
1 to 11/2 tablespoons olive oil
1-2 teaspoons red wine or sherry vinegar

Take about 1 1/2 pounds of assorted greens (such as spinach, chard, beet, and mustard) washed with large stems removed. Chop the greens coarse and put them in a large non-corrodible pot (I love my Le Creuset!) with about 1/4 cup water or Magic Mineral Broth. Cover the pot and wilt the greens over low to medium heat for about 5 minutes, stirring occasionally. Add garlic, olive oil, vinegar, salt and pepper and stir over low heat for another 2-3 minutes. Taste and add a little more salt, pepper, oil or vinegar if necessary. Remove the pan from the heat. Toss greens with your favorite pasta or arrange the greens on a plate and top with a piece of beautiful wild salmon or grilled chicken.