In celebration of Women's Month—we're thrilled to feature the effortlessly chic Gina Esposito, founder at Nu Swim and co-founder at Tangerine, a Brooklyn emporium of necessities and delights. We invited her to share a fun recipe just in time for picnic season.

VINEGAR GREENS

Ingredients

Red Russian Kale or Broccoli Rabe (or any bitter greens of your preference), Sea Salt, Garlic, Extra Virgin Olive Oil (unfiltered), Vinegar (I like using a mix of apple cider vinegar and Tart Celery Vinegar), Lemon Zest

Instructions

Bring a pot of well salted water to boil. Add the greens and cook for 10-15 minutes. Remove the greens and let them dry. Rough chop the greens. Heat at least three-five tablespoons of good olive oil in a pan and add a few garlic cloves - smashed, not chopped. Add the greens and let cook for 10 minutes on medium heat. Remove and put in serving dish, then add the finishing vinegars and lemon zest to your liking.