1 Tbsp. olive oil
1 (10-oz.) bag washed kale or spinach
1 (14-oz.) Rojo’s Southwest Fire Roasted Salsa
1 Tbsp. cider vinegar
¼ tsp. red pepper flakes
In large pot, heat oil until shimmering and hot. Add greens and saute´ 1-5 minutes or until slightly wilted. Stir in Rojo’s Southwest Fire Roasted Salsa, vinegar and red pepper flakes; heat through. Makes 6 servings.