Greens and More Greens

How to Cook Greens
Bring a large kettle ⅔ full of salted water, bouillon or broth to boil.
Add greens. Start timing when you put the greens in the liquid.
Beet Greens 3-4 minutes
Kale 5-10 minutes
Swiss Chard 1-2 minutes
Turnip Greens 4 minutes
Collards 10-20 minutes
Spinach with Dressing

1 bag of spinach
1 tablespoon mayonnaise
1 teaspoon mustard
½ teaspoon sugar
¼ teaspoon vinegar

Cook spinach. Drain.
Combine all other ingredients.
Pour over hot spinach.
Serve immediately.

Sautéed Chard
5-6 cups chopped chard
2 tablespoons butter
1 tablespoon oil
salt and pepper to taste

Cut stems off chard.
Heat butter and oil in a skillet.
Add stems and sauté for one minute.
Add leaves tossing to coat.
Cover and simmer 3-4 minutes or more.