Approx. 1 lb dark leafy greens of your choice, washed and trimmed of tough stems
1/2 cup chicken or vegetable stock (not broth), preferably homemade
6 cloves garlic, minced
1/2 tsp crushed red pepper
Salt to taste
Cider vinegar, lemon juice or hot sauce, to taste (I recommend a basic vinegar pepper sauce like Tabasco, Texas Pete, or Gator Hammock Gator Sauce. If you want a splash of bacon flavor without the fat or calories of bacon, then use Bacon Hot Sauce.)
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While the greens drain, combine the stock and garlic in a large, deep saute pan and bring to a simmer. Cook until the stock is reduced by half. While the stock and garlic simmer, squeeze out any excess water from the greens and coarsely chop. Once the stock mixture is reduced, add the greens and red pepper, stir well to combine, cover and reduce heat to medium-low. Let the greens cook to desired tenderness, stirring occasionally (this could take anywhere from 5 to 15 minutes, depending on type and quantity of greens). Uncover, taste for balance, and season to taste with salt and your choice of vinegar, lemon juice or hot sauce.