The short version:
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:
The long version:
Greens and a variety of suggestions for their preparation and use, depending on the vegetable:
Adapted from original material by Penny Rosenfeld
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