Greens and Tomatoes

These greens make a great side dish and a really nice bed for fish or meat.  And they have nice red for Valentine"s Day too ...  :-))
3 Tbsp olive oil
2 large onions, sliced
dash red pepper flakes
3 cloves garlic, minced
2 large ripe tomatoes, diced
1/4 cup dry white wine
1 lb greens

Heat the olive oil in a deep pot. Sauté the onions with the red pepper flakes  in the oil for about 10 minutes, until they have softened and begun to color up a bit.

Add the tomatoes and cook them over high heat to color them and develop their flavor, for about another 10 minutes.

Add the wine and then the greens to the pot and stir well. Salt and pepper to taste. Cover and cook about 15-20 minutes, depending on the green, stirring from thine to time.

Serves 4.

Cook’s note: You could use any green you like. I used Trader Joe’s mixed greens, but I have used Tuscan Kale, spinach and arugula, collard greens and Swiss chard.

You can substitute a can of drained petite diced tomatoes, in winter, which I think are a great answer when no good fresh tomatoes are available.