Sautéed Tender Greens: Wash, dry, remove stems, and slice greens (chard, turnips, beets tops, or mustard) Sauté ½ chopped onion and 1 minced clove garlic in 2 tbs olive oil. Add greens continuously stirring about 3 min. until wilted. Add about ¼ c. water or broth, lower heat, cover, and steam for another 2 min. Serve on bruschetta, hearty toast, in pita bread, or over potatoes. Top with, or mix in a little parmesan, or crumbled feta cheese if desired.