1 bunch of leafy greens (swiss chard, collards, kale, mustard greens)
2 cloves of garlic, halved and then sliced thinly
1 dried chili pepper or ¼ tsp pepper flakes
2 T olive oil
1 T water
2 cobs of corn, cooked and corn cut from the cob
Salt, pepper, herbs (as desired and available)
Wash the leafy greens and remove the leaf from the stem. See the photo to note the way in which the hand slides along the stem and a gentle squeeze of the leaf brings the two apart. Once this art is mastered much time will be saved in the prep work of the greens. Spin the leaves to remove most of the water and then chop roughly.
Heat the olive oil in a wok or a large frying pan. When the oil is hot add the sliced garlic and the chili pepper or pepper flakes. Cook for about 30 second to let the flavors release. Add the greens in a big bundle, and add the large tablespoon of water. Quickly seal with a lid.
Let the vegetables steam for about a minute. Then using a flat wooden spoon or spatula, turn the greens over so that top goes to bottom and bottom comes to top. Cover again and cook for a further minute.
Turn off the heat. Let the greens sit for half a minute while gathering the corn and seasonings. Remove the lid, take out the whole chili pepper, add the corn, salt, pepper and available herbs. Scoop into a serving dish.
Sit, give thanks and enjoy.