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Whenever I visit a farmer's market, or browse through the goodies at my local organic food store in the spring or summer, I am drawn to the greens like flies to ripe fruit. From the olive drab of the collard to the Rainbow-Brite stalks of chard, I love them all. I bring them home, their broad, thick leaves taking up most of the space in my brown paper bag, and my husband sighs. I'm making him eat his veggies.
But oh, what veggies! Properly cooked, greens can act as a base for flavor, much like pasta or potatoes, but way, way better for your heart, your waistline, your cancer risk - everything, really. Owen at Tomatilla! describes his method for preparing greens today, which is really very similar to mine. He adds in lemon juice where I choose vinegar, uses soy sauce instead of kosher salt, and doesn't find garlic mandatory (I do). Here's how:
