Spicy Sautéed Greens with Walnuts and Cranberries recipe | PCC Community Markets

Ingredients

• 3 bunches (4 quarts) mixed greens, washed and thick stems removed (kale, curly endive, chard, beet and/or mustard greens)
• 1/4 cup olive oil
• 1 1/2 tablespoons minced garlic
• Pinch cayenne pepper
• Sea salt and freshly ground black pepper, to taste
• 3/4 cup toasted walnuts, roughly chopped
• 1/3 cup juice-sweetened dried cranberries
• 3 tablespoons to 1/4 cup red wine vinegar, for seasoning