Mixed Greens with Cilantro

-Stem 2-3 bunches of greens (any combination of chard, kale, beet greens or amara will do).  

-Set the greens in a steamer, with the tougher ones on the bottom and the most tender on top.  

-Steam for about 7-10 minutes until well done, then drain and chop.  

-Finely chop the following:

4 large cloves of garlic

1 bunch of cilantro

-Warm the following in a wide skillet for a few minutes:

3 TBS olive oil

2 tsp paprika

2 tsp ground cumin

-Stir in the garlic, the greens and the cilantro and cook until any moisture has evaporated and the cilantro is wilted.

-Taste for salt and then garnish with the following:

Oil-cured black olives

Lemon wedges

Beet Greens with Balsamic Syrup

-Wash the greens from 1 bunch of beets.

-Then shake dry and chop into thin slivers.

-Dice up 1 bunch of green onions.

-Place a large skillet over medium high heat.

-Add 1 TBS of olive oil.

-Put the beet greens and the green onion in the pan and cook for 5 minutes.

-Sprinkle lightly with salt and then transfer the mixture to a medium sized bowl and set aside.

-Without cleaning it, return the pan to the stove over medium heat.

-Pour in 1/3 Balsamic vinegar bring to a boil (this is kind of strong smelling!).

-Turn the heat to very low and simmer for 10 minutes, then pour the vinegar over the greens and toss well.

-Top with pine nuts if desired.