Winter Greens with Olives and Capers

Wash the greens very well by repeatedly plunging them into clean, cold water. Remove the outer, damaged leaves. Cut into strips, about half an inch wide and one inch long.

Heat a large, nonreactive pot with enough olive oil to coat the bottom. Add onion and chile. Sprinkle a little salt. Cook until translucent (this is called “sweating”). Add garlic a a little salt and do the same.

Stir in greens, olives and capers. Cook, covered until greens are tender. Taste and adjust salt as necessary.