Garlicky chard and cavalo nero

Instructions

1. Heat 1 tablespoon olive oil in a large pan over a medium
2. heat. Add 3 thinly sliced garlic cloves and cook, stirring
3. often, for 1-2 minutes until golden brown. Using a slotted
4. spoon, transfer the garlic to a small bowl. Trim the thick
5. stems from 200g rainbow chard and chop the leaves
6. and stems. Add the chopped chard to the same pan and
7. increase the heat to medium-high. Cook, stirring often, for
8. 3 minutes until the stems are tender. Trim the stems from
9. 200g cavolo nero and thickly slice the leaves. Add this to
10. the pan and season well. Cook for another 3 minutes until
11. tender, then stir in 1 teaspoon white wine vinegar. Transfer
12. to a serving bowl and top with the garlic slices.