1 bn (~1-1.5 lb?) of swiss chard
(or greens of choice)
1    2 tomatoes, chopped (or one
cn Chopped tomatoes)
1    2 T balsamic vinegar
Freshly cracked black pepper
To taste

Wash the chard and chop or tear into peices, discarding tough stems. Saute
tomatoes over medium heat in large skillet until cooked to desired
consistancy, 5-15 min. (I like mine on the soft side). Add vinegar, chard
and water if needed. Cover and steam vegetables until cooked to desired
doneness, 5-15 min. Check occasionally to be sure there is enough water in
the pan.

Cooking time for tomatoes and greens depends on how tough the greens are,
smaller, younger leaves will be more tender; and how well cooked you like
the vegetables.