Beet Greens, Spinach, Swiss Chard: Wash and put in a pot. Sitr over medium high heat for 3 – 5 minutes until wilted and drain.
Beet Greens: With garlic, saute’ in olive oil, add hint of anchovy paste.
Spinach: Saute or stir fry with garlic (also soy sauce, rice vinegar, sesame seeds).
Swiss Chard: Saute onion, peppers, and garlic
Collards, Kale, Mustard, Turnip Greens: Need Blanching. Trim tough stems, place greens in boiling water and cook uncovered about 8 – 12 minutes (LESS FOR MUSTARD and TURNIP). Drain and press out moisture, gently. Chill under cold water – drain again. Saute with garlic, onion.
Apple cider vinegar and hot pepper sauce are good on mustard and turnip greens. Greens also pair well with beans and peas. Spinkle with lemon juice for zest!