Greens

I can't get enough cooked greens. I like to add swiss chard, kale or collards to any soup or chili. But my new favorite are mustard greens. They have their own zing and pizzazz, so they can add something special to any bland meal and are delicious by themselves over some rice. I like to saute them with a little olive oil and sea salt. Yum! Of course, a little garlic never hurt anyone.

A warm, spinach salad could easily tie with the mustards except that I made this a little too often at work last week and am burnt out on it. But it's still worth mentioning...

Steam spinach, toss with dressing and top with a sliced hard boiled egg. Dressing: equal parts rice vinegar and olive oil, some sea salt, a minced garlic clove, & juice of half of a lemon.