warm salad

3 tbsps olive oil
1 small bunch escarole, or other favourite lettuce type thing
1 medium bunch red or green chard, chopped
8 large leaves of savoy cabbage, chopped
2 cups mustard greens, chopped
1 - 2 tsps salt
2 large cloves of garlic, minced
2 medium leeks, chopped
2 cups chopped red onion
12 oz mushrooms, sliced
1 stalk celery, sliced
1/2 small cauliflower, chopped
3 tbsp balsamic or wine vinegar
6 tbsp parmesan (or more - go mad)
lots of fresh black pepper

heat 1 tbsp olive oil in large wok or deep frying pan. Add lettuce, chard, cabbage and greens, a little at a time, salting lightly after each addition, and adding more greens as soon as the ones in the pan cook down enough to make room. Use a fairly intense level of heat under the pot,and stir as you cook. When all the greens are wilted and tender, stir in the garlic. Cook and stir just a minute or two more, then transfer to a plate.

add remaining oil to the pan, and when it is hot, add leeks, onion, mushroom, celery and cauliflower. Salt lightly and stir fry quickly over medium-high heat until just tender (5 - 8 mins). Add to the plat, mix gently to incorporate the greens, and sprinkle with vinegar and parmesan while still hot. Grind black pepper over the top, and serve hot, warm or at room temperature, with thick slices of toast (preferably sourdough) to soak up the juice.