3 tbs olive oil
1 large leek chopped (remove the green part)
1 pint cherry tomatoes halved
2 chopped garlic cloves
1 pound cleaned greens cut into bite sized pieces
1/4 cup balsamic vinegar
1/3 cup chopped fresh basil
In a large skillet heat the oil. Add the leeks and cook for 3-5 minutes until soft. Add the garlic and cook for 30 seconds. Add the tomatoes and cook for 2 minutes. In batches add in the greens and cook until wilted. Season with salt and pepper and stir in the balsamic vinegar and basil. Simmer about 1 minute and serve.