Greens

We have a variety of greens growing in our garden: kohlrabi, beet, chard, arugula, watercress and mustard. The other night I picked a few leaves of each and stirred them together for a great side with Teriyaki Tofu Steaks and brown rice.

Greens are full of nutrients but need a little salt and oil to break down the cell membranes so we can absorb them. (Unless you want to chew as much as rabbits or cows.)

This is my standard go-to greens recipe. We never get tired of it, probably in part because the greens change each time I make it.

Greens
large bunch of greens
1 tbsp olive oil
1/2 red onion, slivered

Wash the greens well. Remove any tough stems and discard. Chop the leaves and soft stems into rough 2 inch pieces.

Warm the olive oil in a large skillet over medium heat. Cook the onion until it's soft. Stir in the greens, making sure to get them coated in oil. Sprinkle a little salt over them and stir that in. Cover the skillet and let the greens cook over medium-low heat until they are soft and tender.

Serve immediately.

Serves 2 greens-lovers