Fried greens with chili pepper

Ingredients:

• One small head of escarole
• A bunch of chard
• A small bunch of Tuscan kale
• 1 Fresno pepper

Preparation:

1. Tear the leaves from a small head of escarole, a bunch of Swiss chard, and Tuscan kale; slice the stems. Rinse and pat dry. In a large skillet over high heat, sauté the chopped stems, 3 crushed garlic cloves, and 1 chopped Fresno pepper (seeded) in 1/4 cup olive oil until the garlic is golden, 2 to 3 minutes. Add the leaves in two batches and sauté until wilted, 2 to 3 minutes. Season with salt and pepper to taste.