Greens are a sneaky, leafy vegetable. Packed with water and maximizing winter’s weaker sunlight, they will cook down to 25% of their original size so you get a lot of vitamins even in a small mouthful.  Cooking them requires a lot of trust. Trust that you need more fresh greens than you think. Trust that you don’t need to add a lot of water to cook them. Trust that they will taste great without a lot of attention.

And if all else fails, douse your finished product with chunky salsa and pretend it’s a new Tex-Mex dish.

For directions, see the Greens recipe.