Stir-fry/steam with olive oil and garlic. For greens that can be eaten raw, add them to salads for variety and complex flavors (arugula, chicory, cabbage, young dandelion & mustard greens, watercress, spinach).
For those that need cooking, follow these simple directions:
Greens and a variety of suggestions for their preparation and use, depending on the vegetable:
Adapted from original material by Penny Rosenfeld
For over a century, a leader in patient care, medical education and research, with expertise in virtually every specialty of medicine and surgery.