The Book of Whole Meals                          

By: Annemarie Colbin

Serves: 4

Time: 15-20 minutes

1 bunch chard, beet tops, mustard green,  kale, or a combination

1 or 2 cloves garlic

1 TBSP sesame oil

¼  Tsp sea salt or to taste 

Wash green several times to remove all grit and dirt.

With green still wet, place them in a 2-quart saucepan over very low heat; cover and allow to steam in their own moisture for 10 minutes until completely wilted.  Drain the greens well and chop very fine.

Peel and mince the garlic.  Heat oil in a medium skillet; add garlic and allow to sizzle for 5 seconds, then add the chopped greens.  Sprinkle with salt and sauté over medium heat for 5 minutes, stirring constantly.  Serve immediately.

The bitterness of the greens satisfies the heart.  The bitter flavors have a cooling and strengthen effect on the body.  Enjoy these green with your favorite main dish cooked on the grill.