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Heat 1 tablespoon olive oil in a large pan over a medium

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heat. Add 3 thinly sliced garlic cloves and cook, stirring

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often, for 1-2 minutes until golden brown. Using a slotted

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spoon, transfer the garlic to a small bowl. Trim the thick

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stems from 200g rainbow chard and chop the leaves

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and stems. Add the chopped chard to the same pan and

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increase the heat to medium-high. Cook, stirring often, for

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3 minutes until the stems are tender. Trim the stems from

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200g cavolo nero and thickly slice the leaves. Add this to

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the pan and season well. Cook for another 3 minutes until

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tender, then stir in 1 teaspoon white wine vinegar. Transfer

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to a serving bowl and top with the garlic slices.