2 fresh chiles (to your taste and heat preference; Cayenne for hot or Jimmy Nardello for a more mild flavor... removing the seeds will reduce the heat as well), stemmed and sliced on the bias.
3 tablespoons peanut oil
1/4 teaspoon salt
Inspect the greens for any wilt and then wash in a sink or bowl full of the coldest water possible. Repeat the washing several times making sure the water is very cold.
Slice the greens into pieces slightly larger than bite size. Slice the ribs and stems into 1" pieces. Split any large or wide stems in half.
Heat the peanut oil in a wok or heavy bottomed dutch oven until heated through and shimmering. Add the garlic, chiles and salt and cook for about 1 minute. The garlic should be fragrant but make sure it doesn't start to turn brown.
Add the greens and increase the heat slightly. Stir fry for 4 minutes or until the leaves just begin to go limp but the stems are still crunchy.
Using tongs turn the greens out onto a plater or plate in a single layer. Avoid piling them into a bowl as the cooking may continue. Serve immediately.
