Greens, Greens, Greens!
What the heck do we do with all these greens?

We've got kale, we've got chard, we've got asian greens, we've got beet greens, we've got spinach. Wash greens thoroughly -- their curly, textured  leaves often hold dirt. If the greens are overly large, you may need to cut the leaves from the stems, but Tom's kale, for example, is usually small and tender, and can be used whole (or just coarsely chopped). With chard and beet greens, I just chop the stems and leaves separately, then saute the stems first, a little longer, followed by the leaves. The asian greens and spinach are very tender, and can simply be washed and cooked whole.

Here are some simple and satisfying ways to cook your greens:

The very easiest is simply to steam them until wilted, then dress with a flavorful vinegar such as champagne or balsamic, and perhaps a little salt. Wait to add the vinegar until you're ready to serve though, as the acidity causes the leaves to lose their bright green color in a very short order (but won't affect the taste). Or, instead of steaming, chop and saute your green garlic or some onion, then add the greens and saute until they are just tender, but still colorful and alive. Near the end of cooking time, splash in a little soy sauce. If you want, add a few drops of sesame oil at the end for an added dimension. Any of these greens preparations go well as a side with rice or quinoa, or even pasta! Don't be afraid to experiment. And feel free to e-mail me if you have questions or anything to add!