my favorites is dandelion greens, available in the spring. Chard comes in many colors. Kale, collards, mustard greens. Try something new. Add chopped greens to stews, soups and bean dishes.

My favorite way of cooking greens is to start by sautéing some thinly sliced onion in olive oil. Add a little balsamic vinegar and rinsed, chopped greens. Sprinkle some rice vinegar on top of the greens and put the lid on to let them steam/sauté, stirring occasionally. It is also good with chopped apple (sauté along with the onion) and with apple cider vinegar. Alternatively, you can braise greens by cooking them in a little broth or white wine.

Another way to enjoy greens is with a simple sauce. Steam the greens until just soft, then stir in a mixture of plain yogurt mixed with your favorite mustard. I like Hot & Sweet mustard for this. Whichever cooking method you choose, cook the greens lightly - they turn dark and limp with overcooking.

Enjoy your greens this spring, knowing that you are fortifying yourself with many of the nutrient components that you need for good health.