Simple Sautéed Greens

Ingredients: 2 to 4 cups greens (beet greens, chard, kale, collards, mizuna, bok choy or other leafy greens), extra-virgin olive oil, and sea salt

Wash, strip and rip or cut the stems from your greens, then tear or cut the leaves.

Heat your frying pan.

Add a tablespoon of olive oil.

Add flavorings, such as onions (saute for a minute or two) before adding garlic or spices (sauté for 30 seconds to a minute).

Add the greens and a pinch or two of salt. Sauté until they wilt/soften and their color begins to darken. You may need to add a little splash of water or stock and cover for greens that take longer to cook, such as mustard greens or collard greens.

Serve warm.

Cook notes:

Do the greens taste bitter? Try finishing them with a little acidity, such as a spritz of lemon, vinegar or mustard or with a little sweet, such as a few drops of real maple syrup, a few raisins or grapes. Read up on the Power of YUM.

Want more flavor? Try one of these variations:

With step 3, add a pinch or two of chili pepper flakes and finish with a squeeze of lemon juice.

Try the Garlicky Leafy Greens.

With step 3, add 1 clove garlic, minced, and a teaspoon of freshly grated ginger. Just before done, stir in 1 tablespoon tamari or soy sauce and 1 teaspoon toasted sesame oil.

With step 4, add yellow or red onion slices (about 1 cup) and sauté for 15-20 minutes to allow sugars to caramelize.

Finish with 1 or 2 tablespoons of raisins or chopped dates and pine nuts or toasted almonds.