Sesame Greens Salad

1 bunch fresh kale, chard, collards, or mustards
1 tablespoon soy sauce
1 tablespoon toasted sesame oil
1/2 tablespoon toasted seasame seeds
1 clove garlic, minced
1 teaspoon honey
1/2 tablespoon apple cider vinegard
Dash of red or black pepper, more if youlike

Separate kale leaves from stems. Chop stems and greens. Steam stems a couple of minutes, then add greens and steam until just tender. Drain; let greens cool enough to handle. Squeeze out as much water as possible. Place in serving bowl. Mix remaining ingredients in another bowl; add to greens. Mix, chill, and serve. Makes 2 to 3 servings.

Kale Chips

This is a great healthy snack I learned from Marnie. Tried it yesterday with kale, collards, and mustards and it was delicious!

Ingredients:
-one bunch kale, collards, or other greens
-a good olive oil
-sea salt

Preheat oven to 350 degrees. Tear kale into chip-sized pieces and spread in one layer on a baking sheet. Brush each piece lightly with olive oil on each side. Sprinkle with a pinch of sea salt and pepper if desired. Bake for 2-3 minutes (it goes quick so check on 'em often!) until lightly crispy. Enjoy!

Sautéed Greens

Ingredients:
· 1 bunch of greens, chopped into bite-size pieces
· 1 yellow onion, sliced
· 2-3 cloves of garlic, minced or finely chopped
· 2-3 tablespoons of extra virgin olive oil
· Lemon juice, to taste
· ½ cup of vegetable broth or water
· Sea salt and pepper, to taste (optional)
Directions:
Warm olive oil over medium heat in a large pot or pan. Add onions and cook for 3-5 minutes or until slightly translucent. Be sure to stir the onions around once in a while so that they don't burn.
Add garlic and greens and mix them together with onions. Allow garlic, greens, and onions to cook for one minute, then add vegetable broth and cover pot or pan for 4-6 minutes. Check greens from time to time starting at the 4 minute mark for tenderness.
Once greens are tender, add sea salt and just a few drops of lemon juice. Give it one last stir and serve.