Spicy Sautéed Greens with Walnuts and Cranberries

Shake the rinsed greens in a colander to remove the excess water.

Heat a large pot over medium heat and add the olive oil. Add the garlic and cook for a few seconds until light brown. Add a couple of handfuls of greens and toss with tongs. Add cayenne pepper and toss to distribute.

Add remaining greens. When wilted, season with salt and pepper. Continue cooking, tossing often, until the excess liquid evaporates. Add walnuts and dried cranberries and toss gently.

Turn greens out into a bowl, then season with vinegar. Serve warm, at room temperature or cold.